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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Pre-heat the broiler. Place bread slices on cookie sheet, broil until golden, turning once, about 2 to 3 minutes. Remove bread and rub slices with 1 clove garlic. Sprinkle each slice of bread with Parmesan and place back under broiler until cheese is bubbly and golden, 1 to 2 minutes. Set aside. | 2. If you prefer serving the bread on the side, wait until the soup is ready to eat, and then follow the instructions above except toast only one side. | 3. Cook the base vegetables. Heat olive oil in a large soup pot to medium high. Add carrots, onion, celery and garlic, and cook until carrots are almost tender, stirring often, about 10 minutes. | 4. Add zucchini, red pepper and mushrooms. Toss in the rosemary sprig. Stir and cook until zucchini is tender, about 5 minutes more. | 5. Add the escarole, beans, tomatoes and broth. Cook until escarole is just wilted, about five minutes or until escarole is no longer bitter. Reduce heat to a simmer. | 6. Remove rosemary sprig, taste and season to taste with Kosher salt and fresh black pepper. Ladle soup over garlic Parmesan toast and serve immediately -OR- serve soup with hot garlic-Parm bread on the side. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
french bread italian	6	slices		-	-	-	-
garlic clove	1			-	-	-	-
parmesan cheese	2	tablespoons		37.0	4.0	4.0	0.5
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
onion	1		chopped	44.0	10.274000000000001	1.21	0.11
carrot	2		sliced	104.96	24.5248	2.3808	0.6144
celery rib	2		sliced	-	-	-	-
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
red pepper	1/2		roasted cut	0.625	0.1377	0.0292	0.0069
zucchini	2		sliced	6.72	0.9952	0.8672	0.128
white mushroom	4	ounces	sliced	24.9476	3.6968	3.5039999999999996	0.3856
rosemary	1	sprig		-	-	-	-
escarole	8	cups	cored chopped	228.0	36.84	13.8	2.16
tomato	1	can	diced	40.2099	8.6898	1.9658	0.4468
vegetable broth	2	cups	low-fat	324.72	52.644	11.9064	7.6752
cannellini bean	1	can	drained rinsed	-	-	-	-
kosher salt black pepper			ground	-	-	-	-

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