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Ingredientes
- 2 med.-sized carrots
- 2 med.-sized celery stalks
- 1 med.-sized onion
- 3/4 pound sm. red potatoes
- 1 garlic clove
- 2 tbsp. olive or possibly salad oil
- 1 (14 1/2 to 16 ounce.) can Italian stewed tomatoes
- 1 c. dry lentils
- 2 (13 3/4 to 14 1/2 ounce.) cans chicken broth
- 1 sm. head escarole (about 1 lb.)
- 3 c. water
Direcciones
- 1. Dice carrots, celery and onion; cut potatoes into 1/2 inch pcs; mince garlic. Cook carrots, celery and onion in 2 Tbsp. oil in 5-qt Dutch oven till tender. Add in garlic and cook till garlic begins to brown.
- 2. Stir in stewed tomatoes with their liquid, dry lentils, chicken broth, potatoes, and 3 c. water; stir with spoon to break up tomatoes. Heat to boiling. Reduce heat to low; cover and simmer 50 min.
- 3. While soup is simmering, thinly slice escarole. Just before serving, stir escarole into soup; cook till escarole wilts. Serve soup with breadsticks, if desired.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 648g | |
| Recipe makes 4 servings | |
| Calories 336 | |
| Calories from Fat 70 | 21% |
| Total Fat 7.82g | 10% |
| Saturated Fat 1.13g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 614mg | 26% |
| Potassium 1267mg | 36% |
| Total Carbs 50.93g | 14% |
| Dietary Fiber 18.2g | 61% |
| Sugars 6.11g | 4% |
| Protein 17.23g | 28% |
