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Escarole and Cannellini Bean Soup in Parmesan Broth
TASTE, LOVE AND NOURISH12Ingredients
45Minutes
260Calories
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Ingredients
US|METRIC
6 SERVINGS
- 3 Tbsp. olive oil
- 1/2 small onion (finely diced)
- 1 pinch kosher salt
- 4 cloves garlic (minced)
- 1 lb. escarole (chopped)
- 8 cups vegetable broth
- 2 oz. Parmesan (rind of)
- 30 oz. cannellini beans (drained and rinsed)
- 1 large egg
- freshly ground black pepper
- Parmesan (for grating)
- lemon wedges (for serving)
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NutritionView More
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260Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories260Calories from Fat110 |
| % DAILY VALUE |
| Total Fat12g18% |
| Saturated Fat3g15% |
| Trans Fat |
| Cholesterol45mg15% |
| Sodium1540mg64% |
| Potassium740mg21% |
| Protein16g |
| Calories from Fat110 |
| % DAILY VALUE |
| Total Carbohydrate30g10% |
| Dietary Fiber3g12% |
| Sugars3g |
| Vitamin A50% |
| Vitamin C70% |
| Calcium20% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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