Escarole Soup with Garbanzo Beans and Pasta Recipe

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Escarole Soup with Garbanzo Beans and Pasta
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Ingredients:

Directions:

  1. Heat oil in pot over medium-high heat. Add garlic; sauté 1 minute. Add broth, 1 cup water, and tomatoes with juice; bring to boil. Add pasta; cover and boil until pasta is tender but still firm to bite, stirring occasionally, about 7 minutes. Add marjoram, beans, then escarole. Simmer until escarole is tender, about 5 minutes, adding up to 1 cup water if pasta absorbs broth. Season with salt and pepper.
  2. Ladle soup into bowls and sprinkle with Parmesan cheese.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 403.65 Kcal (1690 kJ)
Calories from fat 157.41 Kcal
% Daily Value*
Total Fat 17.49g 27%
Cholesterol 5.16mg 2%
Sodium 2611.06mg 109%
Potassium 1048.66mg 22%
Total Carbs 55.78g 19%
Sugars 8.29g 33%
Dietary Fiber 2.46g 10%
Protein 15.97g 32%
Vitamin C 30.2mg 50%
Iron 3.9mg 22%
Calcium 161.4mg 16%
Amount Per 100 g
Calories 47.27 Kcal (198 kJ)
Calories from fat 18.43 Kcal
% Daily Value*
Total Fat 2.05g 27%
Cholesterol 0.6mg 2%
Sodium 305.76mg 109%
Potassium 122.8mg 22%
Total Carbs 6.53g 19%
Sugars 0.97g 33%
Dietary Fiber 0.29g 10%
Protein 1.87g 32%
Vitamin C 3.5mg 50%
Iron 0.5mg 22%
Calcium 18.9mg 16%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 9
    Points
  • 12
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • cholesterol free

Bad Points

  • High in Sodium

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