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    You are in: Home / Recipes / Sopranos' Escarole & Beans Soup Recipe
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    Sopranos' Escarole & Beans Soup

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 20 mins

    30 mins

    50 mins

    Heather3271's Note:

    This fast became a favorite of mine, especially after a migraine. It is packed with antioxidants and has a wonderfully restorative broth. The Sopranos Family Cookbook Recipes by Michele Scicolone, 2002.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Trim off the base of the escarole and discard any bruised leaves. Wash the leaves in several changes of cold water, paying special attention to the central ribs where soil tends to collect. Stack the leaves and cut crosswise into 1-inch strips.
    2. 2
      In a large pot, cook the garlic in the olive oil over medium-low heat until golden.
    3. 3
      Add the escarole, tomatoes, and red pepper flakes. Cover and cook for 20 minutes, or until the escarole is tender.
    4. 4
      Add the broth and beans; cook for 20 minutes.
    5. 5
      Stir in the elbows and season to taste with salt and pepper.
    6. 6
      Cook 10 minutes more, or until the pasta is tender.
    7. 7
      Just before serving, sprinkle with the cheese.

    Ratings & Reviews:

    • on October 21, 2007

      35

      Very good, but needs the pasta

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Sopranos' Escarole & Beans Soup

    Serving Size: 1 (328 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 257.0
     
    Calories from Fat 92
    36%
    Total Fat 10.2 g
    15%
    Saturated Fat 1.5 g
    7%
    Cholesterol 0.0 mg
    0%
    Sodium 400.6 mg
    16%
    Total Carbohydrate 30.4 g
    10%
    Dietary Fiber 6.8 g
    27%
    Sugars 1.7 g
    7%
    Protein 11.7 g
    23%

    The following items or measurements are not included:

    pecorino romano cheese

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