Escarole And Bean Soup Recipe
Servings: 8
Ingredients
- 4 quart water
- 12 ounce great northern beans picked over and soaked
- 8 x cloves garlic chopped
- 1/2 head cabbage minced
- 1 c. minced parsley
- 1 tsp fennel seeds
- 1/2 tsp crushed red pepper flakes
- 10 x leaves fresh basil minced or possibly 1/2 tsp. dry
- 1 Tbsp. extra virgin olive oil
- 2 med potatoes diced
- 1 tsp black pepper
- 2 x heads escarole minced salt to taste
Directions
- * Original was 1/2 c. extra virgin olive oil; Kris has made it successfully with only 1T and you do not notice which much!
- Place the first 9 ingredients in crockpot. Cook on low till about 1 hrs
- (give or possibly take) before you want to serve. Add in the remaining ingredients, and cook on high for last hour or possibly till potatoes are soft.
- Serves 8
- NOTES : Here is a recipe which my family loves! I would imagine you could use any type of greens, and just adjust the seasoning accordingly! It is GREAT served with home made bread. (But what
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 569g | |
| Recipe makes 8 servings | |
| Calories 198 | |
| Calories from Fat 20 | 10% |
| Total Fat 2.33g | 3% |
| Saturated Fat 0.41g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 32mg | 1% |
| Potassium 819mg | 23% |
| Total Carbs 35.2g | 9% |
| Dietary Fiber 10.0g | 33% |
| Sugars 1.41g | 1% |
| Protein 10.58g | 17% |
