How To Make Escarole Soup
Cook a warm, hearty dish with this escarole soup. It comes with white beans cooked in stock, plus escarole sauteed with onion and garlic.
Preparation: 15 minutes
Cooking: 1 hour
Total: 1 hour 15 minutes
Serves:
Ingredients
Instructions
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- In a soup kettle or Dutch oven, combine the bean and stock.
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- Bring to a boil, then reduce to a simmer, cover lightly, and cook for about 30 minutes, or until the beans are tender.
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- Meanwhile, heat the oil in a saucepan, and sauté the garlic and onion until the onions are translucent.
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- Add the escarole, and continue to cook, stirring frequently, for about 10 minutes, or until the escarole is well wilted.
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- Add to the beans, recover, and continue to cook for about 20 minutes.
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- Turn off the heat, and adjust the salt and pepper to taste.
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- Serve immediately.
Nutrition
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- Calories: 120.46kcal
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- Fat: 4.81g
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- Saturated Fat: 0.70g
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- Monounsaturated Fat: 3.35g
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- Polyunsaturated Fat: 0.58g
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- Carbohydrates: 15.39g
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- Fiber: 4.34g
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- Sugar: 1.03g
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- Protein: 5.13g
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- Sodium: 599.60mg
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- Calcium: 70.05mg
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- Potassium: 450.64mg
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- Iron: 2.27mg
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- Vitamin A: 7.07µg
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- Vitamin C: 3.11mg
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