Ingredients For Cannellini Bean And Escarole Soup Recipe
1.25 cup Dried cannellini beans, soaked overnight or quick soaked and drained
Salt
1 Head of escarole, cored
0.25 cup Extra virgin olive oil
1 Small celery rib, finely chopped
1 Bay leaf
16 ounce One can whole tomatoes, chopped, juices reserved
2 tablespoon Chopped Parsley
1 Garlic clove, thinly sliced
1 teaspoon Chopped marjoram
0.25 teaspoon Crushed Red Pepper
Nutrition value
178
calories per serving
17 g Fat2 g Protein6 g Carbs3 g FiberOther
Current Totals
17 g Fat
2 g Protein
6 g Carbs
3 g Fiber
MacroNutrients
Carbs
6 g
Protein
2 g
Fiber
3 g
Fats
Fat
17 g
Vitamins & Minerals
Calcium
67 mg
Iron
2 mg
Vitamin A
1345 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
1 mg
Vitamin B6
0 mg
Vitamin B9
46 mcg
Vitamin B12
0 mcg
Vitamin C
45 mg
Vitamin E
3 mg
Copper
0 mcg
Magnesium
28 mg
Manganese
0 mg
Phosphorus
44 mg
Selenium
2 mcg
Zinc
0 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment