Bean Soup with Escarole
Make a light soup for lunch or dinner — simple and delicious! Bean soup with escarole is a healthy dish, packed with protein and plenty of vitamins. You'll need vegetable broth, though you can use water if you prefer. The beans are cooked separately and soaked overnight first, which shortens the cooking time.
viktorina
Recipe author
Bean Soup with Escarole
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 28 %
8 g
Fats 10 %
3 g
Carbohydrates 62 %
18 g
143 kcal
GI:
100
/
0
/
0
- Cover the beans with cold water and leave them overnight. In the morning, boil them until tender and drain. 2. Peel the garlic, halve each clove, and fry it in the olive oil for 1 minute. 3. Pour the vegetable broth into a pot, add the bay leaf, the olive oil with garlic, and the boiled beans, and set over the heat. 4. Wash the escarole, cut it into large pieces, add it to the boiling broth, season with salt and pepper to taste, and cook for about 5 minutes. The soup is ready — enjoy!
Caloric content of the products possible in the composition of the dish
- Beans - 328 kcal/100g
- White beans - 352 kcal/100g
- Fiery red beans - 23 kcal/100g
- Fresh frozen beans in a package (300 g.) - 102 kcal/100g
- Garlic - 143 kcal/100g
- Bay leaf - 313 kcal/100g
- Ground black pepper - 255 kcal/100g
- Salt - 0 kcal/100g
- Olive oil - 913 kcal/100g
- Escarole - 16 kcal/100g
- Vegetable broth - 13 kcal/100g
Similar recipes
Related and additional categories:
- Soups
- Vegetables
- Legumes
- Spices seasonings spices
- Fats and oils
- Other
- From beans
- Garlic
- Bay leaf
- Pepper
- Salt
- Vegetable oil
- Broth
- Cooking
- Frying
- Vegetable soup vegetarian
- Meat-free soup
- Soup without potatoes
- Vegetarian soups
- Bean soup
- Escarol
- No eggs
- Vegetarianism
- Recipes for lean dishes without butter