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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a medium sized soup pot combine the beans and stock and bring to a boil on high heat. Reduce heat to medium and simmer for about 10 minutes. | 2. Add tomatoes, oregano, escarole, and juice from the tomatoes. Break the tomatoes up a bit with your hands before you add them. Cover and simmer for 15 minutes. | 3. In a skillet heat the olive oil. When it is hot add the garlic and cook for about 1 minute and then add your Aleppo pepper. Cook together for about 1 more minute. Try not to let it burn. | 4. Add the oil with garlic and pepper to the soup, and let cook for 5 more minutes. Add salt and pepper if needed. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cannellini bean	2	cans		-	-	-	-
escarole	1	cups	sliced cut	28.5	4.605	1.725	0.27
chicken broth	2	cups	low sodium	156.24	3.78	22.2768	5.2416
tomato	1	can	peeled	62.068999999999996	13.7631	3.2384	0.5397
oregano	2	teaspoons		5.3	1.3784	0.18	0.0856
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
garlic clove	6		peeled smashed	-	-	-	-
aleppo pepper	1 -2	teaspoon		-	-	-	-
salt pepper				-	-	-	-

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