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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Put half the oil in a large pot and turn heat to medium. Add half the garlic and the the red pepper flakes. Stir occasionally until the garlic begins to color (About 2 min). | 2. Add escarole and stir. | 3. Add beans, stock, tomato, carrots, and celery. | 4. Adjust heat to bring to a steady simmer; Cover and cook about 15 min, until escarole is tender. | 5. Stir in the rest of the garlic and cook another minute. | 6. Add salt and pepper to taste, drizzle with remaining olive oil, and serve topped with fresh parm (if using). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
extra virgin olive oil	1/3	cup	divided	-	-	-	-
garlic	1	tablespoon	sliced divided	12.665	2.8101	0.5406	0.0425
red pepper flake	1/2	teaspoon	crushed	-	-	-	-
escarole	1		trimmed	28.5	4.605	1.725	0.27
tomato	1		chopped	40.2099	8.6898	1.9658	0.4468
carrot	1/2	cup	chopped	26.24	6.1312	0.5952	0.1536
celery	1/2	cup	chopped	8.08	1.4999	0.3484	0.0859
white bean	1	cup	cooked canned	722.4	133.8375	45.3865	2.537
vegetable stock	3	cups		33.15	6.1659	1.5912	0.4641
salt pepper				-	-	-	-
parmesan cheese			grated	-	-	-	-

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