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Mark Bittman's White Bean and Escarole Soup Recipe

Mark Bittman's White Bean and Escarole Soup Recipe

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Mark Bittman's White Bean and Escarole Soup

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Ingredients:

Serving

1/3 cup olive oil
1 tbsp sliced garlic
1 tsp chili flakes (to taste)
1 lb escarole
1 cup cooked white beans
3 cups chicken stock or 3 cups water
2 small tomatoes
salt and pepper

Directions:

Put half the oil in a large, deep skillet or casserole and turn heat to medium. Put half the garlic in oil, with and chilies. Stir occasionally until garlic begins to color. Add escarole and tomatoes and stir; add beans and stock or water and adjust heat so mixture simmers steadily. Cover.
Cook about 15 minutes, or until escarole is tender. Stir in rest of garlic and cook another minute, then taste and adjust seasoning, drizzle with reserved olive oil, and serve.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	315.92 Kcal (1323 kJ)
Calories from fat	193.62 Kcal
		% Daily Value*
Total Fat	21.51g	33%
Cholesterol	6.53mg	2%
Sodium	740.89mg	31%
Potassium	690.78mg	15%
Total Carbs	22.37g	7%
Sugars	5.03g	20%
Dietary Fiber	3.42g	14%
Protein	11.68g	23%
Vitamin C	9.3mg	15%
Iron	1.9mg	11%
Calcium	71mg	7%

Amount Per 100 g
Calories	78.03 Kcal (327 kJ)
Calories from fat	47.82 Kcal
		% Daily Value*
Total Fat	5.31g	33%
Cholesterol	1.61mg	2%
Sodium	183mg	31%
Potassium	170.62mg	15%
Total Carbs	5.53g	7%
Sugars	1.24g	20%
Dietary Fiber	0.84g	14%
Protein	2.88g	23%
Vitamin C	2.3mg	15%
Iron	0.5mg	11%
Calcium	17.5mg	7%

* 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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