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    You are in: Home / Recipes / V8 Escarole and White Bean Soup Recipe
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    V8 Escarole and White Bean Soup

    V8 Escarole and White Bean Soup. Photo by Prose

    1/1 Photo of V8 Escarole and White Bean Soup

    Total Time:

    Prep Time:

    Cook Time:

    27 mins

    2 mins

    25 mins

    JanuaryBride's Note:

    Recipe from First Magazine 11/3/08. This recipe can easily be made vegetarian by substituting the chicken bouillon for a veggie version and then could be vegan by eliminating the cheese!

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    Units: US | Metric


    1. 1
      In a large saucepot, add 1st eight items and simmer on medium-low for 20 minutes.
    2. 2
      Add escarole and cool 3 minutes, or until wilted.
    3. 3
      Stir in cheese and serve.
    4. 4
      Garnish with fresh parsley and/or additional Parmesan cheese.

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    Ratings & Reviews:

    • on March 29, 2010


      This is SO good! I was afraid my husband would be sick of soup when I made this because I had made soup three or four times already last week (trying to get over a cold), but he LOVED it! The V8 gives it a complex flavor that's really nice. I made it vegan by using Sharon123's Mock Chicken Seasoning instead of chicken bouillon and nutritional yeast instead of parmesan. Also, I used Belgian endives instead of escarole because all of my local stores were out of escarole. It worked out quite well, and with all those great antioxidants it was the perfect thing to help me finally overcome my cold. I will definitely make this again. Reviewed for Veg*an Swap, March 2010

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    Nutritional Facts for V8 Escarole and White Bean Soup

    Serving Size: 1 (342 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 300.7
    Calories from Fat 41
    Total Fat 4.6 g
    Saturated Fat 2.4 g
    Cholesterol 11.2 mg
    Sodium 769.7 mg
    Total Carbohydrate 47.1 g
    Dietary Fiber 11.9 g
    Sugars 6.0 g
    Protein 20.1 g

    The following items or measurements are not included:

    italian seasoning

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