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Chicken and Bean Escarole Soup Recipe

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Chicken and Bean Escarole Soup
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Ingredients

  • 2 heads of escarole boiled in salt water and drained, rinsed then chopped into small pieces
  • 3 boneless chicken breasts cubed
  • 1 cup sliced or finger carrots
  • 4 stalks celery
  • 1 - 28 ounce can diced tomatoes or if you have fresh I use 5 plum tomatoes chopped
  • salt, pepper, to taste
  • 3 whole cloves garlic peeled cut in half
  • 2 teaspoons granulated garlic
  • 4 tablespoons fresh or dried parsley
  • 3 cans of white beans of choice drained and rinsed

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 1381g
Calories 911  
Calories from Fat 361 40%
Total Fat 40.1g 50%
Saturated Fat 11.36g 45%
Trans Fat 0.5g  
Cholesterol 267mg 89%
Sodium 1523mg 63%
Potassium 2954mg 84%
Total Carbs 43.56g 12%
Dietary Fiber 11.4g 38%
Sugars 23.06g 15%
Protein 96.11g 154%
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