Chicory Soup with Egg: Zuppa di Cicoria con l'Ouvo (Mario Batali) Recipe
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Directions:
- In a medium-sized pot, heat the olive oil over medium-high heat. Add the onion, pancetta, garlic, chiles and mint until lightly golden. Add the tomatoes and cook for five more minutes. Add the chicory and salt, stir, and cook for 3 more minutes. Add 1 quart water and simmer 30 minutes.
- To serve, arrange a slice of toasted bread in each serving bowl, break an egg on top, then pour a few ladlefuls of very hot soup over to soak the bread and cook the egg.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 402.74 Kcal (1686 kJ) | ||
| Calories from fat | 234.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.01g | 40% | |
|---|---|---|---|
| Cholesterol | 180.69mg | 60% | |
| Sodium | 1027.42mg | 43% | |
| Potassium | 517.49mg | 11% | |
| Total Carbs | 30.95g | 10% | |
| Sugars | 18.96g | 76% | |
| Dietary Fiber | 5.19g | 21% | |
| Protein | 11.28g | 23% | |
| Vitamin C | 28.3mg | 47% | |
| Iron | 1.2mg | 7% | |
| Calcium | 77.3mg | 8% | |
| Amount Per 100 g | |||
| Calories | 154.12 Kcal (645 kJ) | ||
| Calories from fat | 89.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.95g | 40% | |
|---|---|---|---|
| Cholesterol | 69.14mg | 60% | |
| Sodium | 393.16mg | 43% | |
| Potassium | 198.03mg | 11% | |
| Total Carbs | 11.84g | 10% | |
| Sugars | 7.25g | 76% | |
| Dietary Fiber | 1.99g | 21% | |
| Protein | 4.32g | 23% | |
| Vitamin C | 10.8mg | 47% | |
| Iron | 0.5mg | 7% | |
| Calcium | 29.6mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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