Escarole Soup with Bacon and Croutons
- Preparing Time: -
- Total Time: -
- Served Person: Serves 8
- 3 tablespoons olive oil
- 2 teaspoons chopped fresh rosemary
- 1 large onion, chopped
- 1/4 cup (packed) chopped fresh basil
- Carbohydrate 20 g(7%)
- Cholesterol 26 mg(9%)
- Fat 19 g(30%)
- Fiber 2 g(7%)
- Protein 18 g(37%)
- Saturated Fat 7 g(36%)
- Sodium 640 mg(27%)
- Calories 323
Preparation Preheat oven to 375°F. Brush bread with oil. Arrange on baking sheet. Bake bread until golden, about 10 minutes. Sauté bacon and onion in pot over medium heat until brown, about 20 minutes. Add broth, basil and rosemary, then escarole. Simmer until escarole is tender, about 25 minutes. Mix in 2/3 cup Parmesan. Season with salt and pepper. Place croutons in bowls; ladle soup over. Pass remaining 1 cup Parmesan.
Preparation Preheat oven to 375°F. Brush bread with oil. Arrange on baking sheet. Bake bread until golden, about 10 minutes. Sauté bacon and onion in pot over medium heat until brown, about 20 minutes. Add broth, basil and rosemary, then escarole. Simmer until escarole is tender, about 25 minutes. Mix in 2/3 cup Parmesan. Season with salt and pepper. Place croutons in bowls; ladle soup over. Pass remaining 1 cup Parmesan.
