Hearty Escarole, Barley, and Parmesan Soup Recipe

Hearty Escarole, Barley, and Parmesan Soup Recipe
17 Ingredients
  • 1/4 cup extra-virgin olive oil, plus more for serving
  • 1 medium onion, finely chopped (about 1 cup)
  • 1 large carrot, finely diced (about 1 cup)
  • 2 mediums talks celery, finely diced (about 1 cup)
  • 2 tablespoons chopped fresh rosemary leaves
  • 3 medium cloves garlic, minced (about 1 tablespoon)
  • 1 large head escarole, chopped into 1-inch pieces
  • 2 tabelspoons tomato paste
  • 1/2 cup parled barley
  • 1 1/2 quarts low sodium store-bought or homemade vegetable or chicken stock
  • 2 bay leaves
  • 4-inch chunk Parmesan rind
  • 2 teaspoons soy sauce
  • 1 teaspoon fish sauce (optional)
  • Kosher salt and freshly ground black pepper
  • 1/4 cup chopped fresh parsley leaves
  • Parmesan cheese, for serving
Nutrition
296
15% daily value
6 servings
                                       
                                            high-​fiber
     

Fat

23% 15

Saturated

19% 4

Trans

- 0

Monounsaturated

- 9

Polyunsaturated

- 2

Carbs

10% 29

Carbs (net)

- 23

Fiber

21% 5

Sugars

- 7

Sugars, added

- 0

Protein

26% 13

Cholesterol

5% 14

Sodium

39% 936

Calcium

17% 166

Magnesium

12% 52

Potassium

14% 645

Iron

11% 2

Zinc

12% 1

Phosphorus

30% 211

Vitamin A

27% 244

Vitamin C

16% 14

Thiamin (B1)

20% 0

Riboflavin (B2)

25% 0

Niacin (B3)

32% 5

Vitamin B6

26% 0

Folate equivalent (total)

11% 45

Folate (food)

- 45

Folic acid

- 0

Vitamin B12

5% 0

Vitamin D

12% 2

Vitamin E

13% 2

Vitamin K

50% 60

Sugar alcohols

- 0

Water

- 335
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