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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Preparation Time

  Cooking Time - 70 minutes, Preparation Time - 15 minutes

• Source

  All Recipes

| 1. Heat the olive oil in a large pot over medium heat. Stir in the onion and cook until the onion has softened and turned translucent, about 5 minutes. Add the water, chicken bouillon, cannellini beans, and diced tomatoes. Season to taste with salt and pepper. Bring to a boil over high heat; reduce heat to medium-low and simmer 30 minutes. | 2. Stir in the torn escarole, and continue simmering until the escarole is tender, about 30 minutes. Add the garlic and cook 5 to 10 minutes more before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
onion	1		diced	64.0	14.944	1.76	0.16
water	6	cups		0.0	0.0	0.0	0.0
chicken bouillon	6	cubes		64.08	4.3224	3.9984	3.3312
cannellini bean	3	cans	drained rinsed	403.4676	0.0	89.7602	2.2667
tomato	1	can	diced	40.2099	8.6898	1.9658	0.4468
salt pepper	to taste			403.4676	0.0	89.7602	2.2667
torn escarole	1	pound		403.4676	0.0	89.7602	2.2667
garlic	6	cloves	minced	26.82	5.9508	1.1448	0.09

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.