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Looks great! I've never used escarole is that in the cabbege or greens family?
Ciao!
L
It is so welcome to have a nice bowl of soup.
Enjoy with Love,
Catherine
Ingredientes
- 1 head of fresh escarole â cleaned and ripped
- 10 cloves of garlic â chopped
- 1 cup of baby carrots â sliced
- 1 onion â diced
- 4 stalks of celery â chopped
- Handful of sun dried tomatoes â sliced
- 1 - 29 oz. can of cannellini beans â drained and rinsed
- 4 cups of chicken broth
- Dashes of red pepper flakes
- Dashes of paprika
- Grated Romano cheese
- 1 box of your favorite macaroni
- Olive oil
Direcciones
- Heat a large frying pan with a few drizzles of olive oil and place the veggies in the pan to sauté. As the veggies cook down add the escarole in the pan a little at a time and cook it down along with the veggies.
- In a soup pot heat a few drizzles of olive oil and add the sautéed veggies. Add the beans, a few dashes of red pepper flakes and a few dashes of paprika. Add the chicken broth to the veggies and simmer for about 15 minutes. While the soup is simmering you may prepare the macaroni.
- Place some macaroni in a bowl, add the soup along with a drizzle of olive oil and some grated Romano cheese.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 461g | |
| Recipe makes 5 servings | |
| Calories 212 | |
| Calories from Fat 26 | 12% |
| Total Fat 2.96g | 4% |
| Saturated Fat 1.31g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 6mg | 2% |
| Sodium 917mg | 38% |
| Potassium 794mg | 23% |
| Total Carbs 33.34g | 9% |
| Dietary Fiber 11.8g | 39% |
| Sugars 6.77g | 5% |
| Protein 13.38g | 21% |
Evaluaciones
19 de Noviembre de 2010
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