Ingredients For Escarole, Barley, And Parmesan Soup Recipe
0.25 cup Extra virgin olive oil, plus more for serving
1 Medium Onion, Finely Chopped
1 Large carrot, finely diced
2 Mediums talks celery, finely diced
2 tablespoon Chopped fresh rosemary leaves
3 Medium Cloves Garlic, Minced
1 inch 1 large head escarole, chopped into
2 Tabelspoons tomato paste
0.5 cup Parled barley
1.5 quart Low sodium store bought or homemade vegetable or chicken stock
2 Bay leaves
4 inch Chunk parmesan rind
2 teaspoon Soy sauce
1 teaspoon Fish sauce
Kosher Salt And Freshly Ground Black Pepper
0.25 cup Chopped Fresh Parsley Leaves
Nutrition value
347
calories per serving
19 g Fat11 g Protein33 g Carbs13 g FiberOther
Current Totals
19 g Fat
11 g Protein
33 g Carbs
13 g Fiber
MacroNutrients
Carbs
33 g
Protein
11 g
Fiber
13 g
Fats
Fat
19 g
Vitamins & Minerals
Calcium
297 mg
Iron
6 mg
Vitamin A
1991 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
2 mg
Vitamin B6
0 mg
Vitamin B9
108 mcg
Vitamin B12
0 mcg
Vitamin C
56 mg
Vitamin E
3 mg
Copper
0 mcg
Magnesium
94 mg
Manganese
2 mg
Phosphorus
206 mg
Selenium
16 mcg
Zinc
2 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
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