Skinnytaste · by Gina Homolka★ 5.0 (5)
Escarole and Chickpea Soup with Garlic Toast
NUTRITION · PER SERVING25M COOK
CAL 15%·PRO 26%
CARBS 40G53% OF CAL
10G FIBER0G ADDED5G INTRINSIC25G OTHER5G TOTAL SUGAR
FAT 10G29% OF CAL
3G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Hearty Italian soup of chickpeas and escarole in vegetable broth, served with garlicky toast. A quick, filling vegetarian meal that's both healthy and satisfying.
mainitaliansoupbeans🫕 dutch oven🔥 ovenvegetarian
View the full recipe on Skinnytaste →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 teaspoon extra virgin olive oil
- 4 cloves garlic
- 4 cups vegetable broth
- 2 cups canned chickpeas (rinsed and drained)
- 5 cups chopped escarole leaves (from 1 head)
- fresh cracked pepper (to taste)
- 1 Parmesan cheese rind (plus fresh grated Parmigiano Reggiano, for serving (optional))
- 4 1 ounce slices Sourdough bread ((or 2 large, cut in half))
- olive oil spray
At a glance
PER SERVING · TIME 25M
CAL 15%·PRO 26%
CARBS 40G53% OF CAL
10G FIBER0G ADDED5G INTRINSIC25G OTHER5G TOTAL SUGAR
FAT 10G29% OF CAL
3G SAT7G 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
- 5m
- Cook
- 20m
- Sodium
- 1314mg
- Total sugar
- 5g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 578mg
- Calcium
- 244mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 1314MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.