Bean soup with escarole
Composition / ingredients
4
servings:
Cooking method
1. Fill the beans with cold water, leave overnight. In the morning, boil it until ready, drain the water.
2. Peel the garlic, cut each clove in half, fry in olive oil for 1 minute.
3. Pour vegetable broth into a saucepan, add bay leaf, olive oil with garlic and boiled beans, send them to the fire.  
4. My escarole, cut into large pieces, put in boiling broth, salt and pepper to taste, cook for about 5 minutes.
The soup is ready!
Eat with pleasure!
Calorie content of the products possible in 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
