Escarole Soup
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty Italian soup with tender escarole, chickpeas, and small pasta in a garlicky vegetable broth. Brightened with lemon and finished with red pepper flakes. Warm, filling, and ready in 35 minutes.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 tablespoon olive oil
- 4 garlic cloves, (minced)
- 6 cups vegetable broth
- 1 (14 ounce or 400 gram) can chickpeas, (drained and rinsed)
- 3/4 cup ditalini pasta
- 1/4 teaspoon red pepper flakes, (or to taste)
- 1 pound chopped escarole ((about 5 cups))
- 1 tablespoon lemon juice
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 20m
- Sodium
- 901mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 297mg
- Calcium
- 69mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 901MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.