Escarole Soup with Vegetables

Friday, October 16, 2015
This hearty soup is packed with all kinds of vegetables and to save time mostly frozen or precooked to get that dinner on the table in no time.

Of course you can use all fresh not canned when in season but this is great alternative for the hurried cooks out there.

Low calorie, healthy and lots of nutrition with using escarole for vitamin A.

You could substitute swiss chard, spinach or kale for the escarole if you can't find it.

There are plenty of substitutions below for changing your vegetarian recipe with any vegetables you prefer.

Again if you have the time, everything goes in the pot would have to simmer alot longer.

You could also put everything in a slow cooker for 6 to 8 hours on high if you would like all fresh vegetables, just make sure you get all that flavor in there!











Low-Calorie Healthy Soup



This is an all-vegetable healthy flavorful soup that is super easy and fast because all the vegetables are soft and some are precooked and diced small enough so they cook quickly.


The soup is full of delicious broth that sure to comfort anyone who loves vegetables and sticking to a healthy low calorie diet.


For a less chunky soup, mom always pureed this when we were little to get all our necessary vitamins.





Other Vegetables and Additions

  • any cooked root vegetables
  • any frozen vegetables
  • cooked cubed sweet potatoes
  • any kind of beans rinsed
  • artichoke hearts boiled and drained
  • diced zucchini or another squash cubed and boiled, drained
  • cubed eggplant
  • any greens IE swiss chard, kale, etc.






More Easy Meals:



Pizza Chicken and Potatoes


Italian Chicken Stew


Homemade Sausage Pasta Helper


Italian Escarole and Beans




Escarole Soup with Vegetables

Escarole Soup with Vegetables
Yield: 10
Author: Claudia Lamascolo
Prep time: 10 MinCook time: 35 MinTotal time: 45 Min
Here is a healthy soup with escarole and vegetables. Great for dieters and vegetarian lovers.

Ingredients

  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • 1 cup chopped onion
  • 2 tablespoons minced garlic
  • 2 cups diced tomatoes drained
  • 3/4 cup finely diced carrot
  • 1/2 cup finely diced celery
  • salt, and pepper to taste
  • 1 teaspoon thyme
  • 2 tablespoon chopped parsley
  • 2 tablespoons tomato paste
  • Pecorino Romano grated cheese for garnishing
  • 2 cups cubed cooked boiled potatoes
  • 8 cups vegetable broth
  • 1 to 2 cups frozen peas and frozen green beans
  • 1 cup cooked canned chickpeas drained
  • 1 to 2 cups chopped rinsed and cleaned escarole or spinach
  • bread sticks or garlic bread for serving
  • Optional: boiled pasta of any kind to package instructions

Instructions

  1. Saute the vegetables in olive oil for around 2 minutes.
  2. Add the tomato paste, broth, and all the rest of the vegetables you're using except greens.
  3. Bring to a boil.
  4. Simmer until all the flavors meld together.
  5. Add the greens of choice and simmer until soft.
  6. After this simmers for around 25 minutes then you can add the cooked pasta of choice drained.
  7. Garnish with grated cheese and drizzle with olive oil
  8. Serve with bread sticks or garlic bread

Notes

Other Vegetables and Additions

  • any cooked root vegetables
  • any frozen vegetables
  • cooked cubed sweet potatoes
  • any kind of beans rinsed
  • artichoke hearts boiled and drained
  • diced zucchini or another squash cubed and boiled, drained
  • cubed eggplant
  • mushrooms
  • any greens IE swiss chard, kale, etc.


Nutrition Facts

Calories

300.56

Fat (grams)

4.9

Sat. Fat (grams)

1.1

Carbs (grams)

54.06

Fiber (grams)

5.75

Net carbs

48.28

Sugar (grams)

6.82

Protein (grams)

10.6

Sodium (milligrams)

880.89

Cholesterol (grams)

3.12
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Italian




Try Some More Of Our Favorite Recipes



Grandma's Home Chicken Soup

Italian Minestrone



1 comment

  1. Sounds good! I've never had soup w escarole. Great with your weigh loss!

    ReplyDelete

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