Escarole, Barley, And Parmesan Soup Recipe
Recipe By Serious Eats
An easy and hearty vegetarian soup with vegetables, escarole, and barley, all flavored with rosemary, parmesan, and olive oil.
4.7
21 Rating -
Rate
40minstotal
40m.total
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Escarole, Barley, And Parmesan Soup Recipe
- 0.06 cup Extra virgin olive oil, plus more for serving
- 1/4 Medium Onion, Finely Chopped
- 1/4 Large carrot, finely diced
- 1/2 Mediums talks celery, finely diced
- 1/2 tablespoon Chopped fresh rosemary leaves
- 3/4 Medium Cloves Garlic, Minced
- 1/4 inch 1 large head escarole, chopped into
- 1/2 Tabelspoons tomato paste
- 0.13 cup Parled barley
- 0.38 quart Low sodium store bought or homemade vegetable or chicken stock
- 1/2 Bay leaves
- 1 inch Chunk parmesan rind
- 1/2 teaspoon Soy sauce
- 1/4 teaspoon Fish sauce
- As required Kosher Salt And Freshly Ground Black Pepper
- 0.06 cup Chopped Fresh Parsley Leaves
Nutrition
value
value
347
calories per serving
19 g Fat11 g Protein33 g Carbs13 g FiberOther
Current Totals
- Fat19g
- Protein11g
- Carbs33g
- Fiber13g
MacroNutrients
- Carbs33g
- Protein11g
- Fiber13g
Fats
- Fat19g
Vitamins & Minerals
- Calcium297mg
- Iron6mg
- Vitamin A1991mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B32mg
- Vitamin B6< 1mg
- Vitamin B9108mcg
- Vitamin B12< 1mcg
- Vitamin C56mg
- Vitamin E3mg
- Copper< 1mcg
- Magnesium94mg
- Manganese2mg
- Phosphorus206mg
- Selenium16mcg
- Zinc2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Serious Eats