Alexandra's Kitchen · by Alexandra Stafford★ 5.0
Chickpea and Escarole Soup
NUTRITION · PER SERVING55M COOK
CAL 25%·PRO 59%
CARBS 55G45% OF CAL
18G FIBER12G SUGAR25G OTHER
FAT 18G33% OF CAL
4G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty Italian vegetable soup made with chickpeas, escarole, and vegetable broth. It's a rustic peasant-style dish that's filling and wholesome.
mainitaliansoupbeans⏲️ slow cooker🍲 stockpot🍳 skilletdairy freeveganvegetarian
View the full recipe on Alexandra's Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 3- 1.25-1.5 lbs escarole, from 1-2 small heads or 1 large
- 1 tablespoon olive oil
- 1 large onion, thinly sliced
- kosher salt
- 6 cups cooked chickpeas, from 1 lb. of dried, see notes above
- 8 cups liquid: a combination of the chickpea cooking liquid + water or vegetable stock, see notes above
- 1 rind from a wedge of Parmigiano Reggiano, optional
- Freshly cracked pepper to taste
- Parmigiano Reggiano, optional, for serving
- good, fresh crusty bread or olive oil toasted bread, for serving, optional
At a glance
PER SERVING · TIME 55M
CAL 25%·PRO 59%
CARBS 55G45% OF CAL
18G FIBER12G SUGAR25G OTHER
FAT 18G33% OF CAL
4G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 45m
- Sodium
- 2828mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1567mg
- Calcium
- 206mg
- Iron
- 7mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 2828MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.