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    You are in: Home / Recipes / Tomato and Escarole Soup With White Beans Recipe
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    Tomato and Escarole Soup With White Beans

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    15 mins

    10 mins

    Feast Your Eyes!'s Note:

    "SOUP'S ON!" -- So are health and flavor. A mug of steaming homemade soup is comforting, satisfying and good for the soul as well as the waistline. In our home this broth-based soup is a quick and easy suppertime solution, and a terriffic way to fill up on vegetables.

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    Units: US | Metric


    1. 1
      In a large dutch oven over a medium-high flame, heat the oil. Add the onion and garlic. Saute until the onions are soft and translucent, and the garlic begins to "dance".
    2. 2
      To the onion and garlic add the broth and the carrots; bring to simmer over medium-high heat. Reduce the heat and simmer, covered, for 5 minutes - or until the carrots are almost tender.
    3. 3
      Stir in the tomatoes with juice, ham, orzo (or your choice), red pepper, black pepper, and water. Increase the heat to medium high and return to a simmer. Cook until pasta is tender (about 5 minutes). Add white beans and escarole; cover and cook - stirring often - until escarole is tender and the flavors blend (approximately another 5 minutes). Ladle into warmed soup bowls and sprinkle with parmesan cheese. A freshly tossed salad and warm crusty bread makes this meal complete!

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    Nutritional Facts for Tomato and Escarole Soup With White Beans

    Serving Size: 1 (369 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 340.5
    Calories from Fat 75
    Total Fat 8.4 g
    Saturated Fat 2.8 g
    Cholesterol 11.0 mg
    Sodium 751.9 mg
    Total Carbohydrate 51.7 g
    Dietary Fiber 9.2 g
    Sugars 7.9 g
    Protein 16.3 g

    The following items or measurements are not included:

    low-sodium low-fat vegetable broth

    reduced-sodium ham

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