Directions:
- Preheat oven to 375°F. Brush bread with oil. Arrange on baking sheet. Bake bread until golden, about 10 minutes.
- Sauté bacon and onion in pot over medium heat until brown, about 20 minutes. Add broth, basil and rosemary, then escarole. Simmer until escarole is tender, about 25 minutes. Mix in 2/3 cup Parmesan. Season with salt and pepper.
- Place croutons in bowls; ladle soup over. Pass remaining 1 cup Parmesan.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 578.3 Kcal (2421 kJ) | ||
| Calories from fat | 210.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.41g | 36% | |
|---|---|---|---|
| Cholesterol | 31.3mg | 10% | |
| Sodium | 1946.65mg | 81% | |
| Potassium | 334.17mg | 7% | |
| Total Carbs | 64.99g | 22% | |
| Sugars | 7.96g | 32% | |
| Dietary Fiber | 13g | 52% | |
| Protein | 28.04g | 56% | |
| Vitamin C | 2.7mg | 5% | |
| Iron | 7.2mg | 40% | |
| Calcium | 1203.7mg | 120% | |
| Amount Per 100 g | |||
| Calories | 114.56 Kcal (480 kJ) | ||
| Calories from fat | 41.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.64g | 36% | |
|---|---|---|---|
| Cholesterol | 6.2mg | 10% | |
| Sodium | 385.64mg | 81% | |
| Potassium | 66.2mg | 7% | |
| Total Carbs | 12.87g | 22% | |
| Sugars | 1.58g | 32% | |
| Dietary Fiber | 2.58g | 52% | |
| Protein | 5.55g | 56% | |
| Vitamin C | 0.5mg | 5% | |
| Iron | 1.4mg | 40% | |
| Calcium | 238.5mg | 120% | |
* 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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