Toasted Spelt Soup with Escarole and White Beans recipes

Toasted Spelt Soup with Escarole and White Beans recipes
16 Ingredients
  • 1 medium onion, coarsely chopped
  • 1 small fennel bulb, cored, coarsely chopped
  • 1 carrot, coarsely chopped
  • 1 celery stalk, coarsely chopped
  • 2 tablespoons olive oil, plus more for serving
  • 3 ounces pancetta, cut into 1/4" pieces
  • 1 cup spelt
  • 2 garlic cloves, chopped
  • kosher salt
  • freshly ground pepper
  • 1 tablespoon tomato paste
  • 3/4 teaspoon crushed red pepper flakes
  • 12 cups low-sodium chicken broth
  • 1/2 head escarole, leaves torn into bite-size pieces
  • 1 15-ounce can cannellini beans, rinsed
  • shaved parmesan cheese
Nutrition
289
14% daily value
8 servings
                                       
                                            high-​fiber
     

Fat

16% 11

Saturated

14% 3

Trans

- 0

Monounsaturated

- 5

Polyunsaturated

- 2

Carbs

12% 37

Carbs (net)

- 30

Fiber

27% 7

Sugars

- 4

Sugars, added

- 0

Protein

33% 16

Cholesterol

2% 7

Sodium

9% 220

Calcium

9% 88

Magnesium

17% 72

Potassium

18% 858

Iron

21% 4

Zinc

18% 2

Phosphorus

41% 284

Vitamin A

9% 82

Vitamin C

6% 5

Thiamin (B1)

15% 0

Riboflavin (B2)

14% 0

Niacin (B3)

45% 7

Vitamin B6

17% 0

Folate equivalent (total)

15% 58

Folate (food)

- 58

Folic acid

- 0

Vitamin B12

17% 0

Vitamin D

11% 2

Vitamin E

10% 1

Vitamin K

20% 24

Sugar alcohols

- 0

Water

- 439
Comments
 
×