Escarole Soup with Garbanzo Beans and Pasta
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 2 tablespoons olive oil
- freshly grated parmesan cheese
- 2 tablespoons chopped fresh marjoram
- 4 garlic cloves, finely chopped
- Carbohydrate 40 g(13%)
- Fat 10 g(15%)
- Fiber 10 g(39%)
- Protein 10 g(20%)
- Saturated Fat 1 g(6%)
- Sodium 1065 mg(44%)
- Calories 279
Preparation Heat oil in pot over medium-high heat. Add garlic; sauté 1 minute. Add broth, 1 cup water, and tomatoes with juice; bring to boil. Add pasta; cover and boil until pasta is tender but still firm to bite, stirring occasionally, about 7 minutes. Add marjoram, beans, then escarole. Simmer until escarole is tender, about 5 minutes, adding up to 1 cup water if pasta absorbs broth. Season with salt and pepper. Ladle soup into bowls and sprinkle with Parmesan cheese.
Preparation Heat oil in pot over medium-high heat. Add garlic; sauté 1 minute. Add broth, 1 cup water, and tomatoes with juice; bring to boil. Add pasta; cover and boil until pasta is tender but still firm to bite, stirring occasionally, about 7 minutes. Add marjoram, beans, then escarole. Simmer until escarole is tender, about 5 minutes, adding up to 1 cup water if pasta absorbs broth. Season with salt and pepper. Ladle soup into bowls and sprinkle with Parmesan cheese.
