Tomato Stelline and Escarole Soup with Anchovy Toast

Tomato Stelline and Escarole Soup with Anchovy Toast
15 Ingredients
  • 2 Tbsp olive oil
  • 1 cup diced carrot
  • ½ red onion, minced
  • 3 garlic cloves
  • 2 tsp Vegeta (optional seasoning mix)
  • dried Italian herb
  • 28 oz cans peeled stewed tomatoes
  • 6 cup chicken stock
  • 1 head escarole washed and chopped
  • 1 ½ cup stelline pasta
  • salt and pepper, to taste
  • 1 baguette, cut into 1/2 inch thick rounds
  • 4 Tbsp unsalted butter, at room temperature
  • 1 Tbsp anchovy paste
  • dried parsley
Nutrition
488
24% daily value
6 servings
                                       
                                           
     

Fat

27% 18

Saturated

34% 7

Trans

- 0

Monounsaturated

- 7

Polyunsaturated

- 2

Carbs

22% 67

Carbs (net)

- 59

Fiber

31% 8

Sugars

- 12

Sugars, added

- 0

Protein

35% 18

Cholesterol

10% 29

Sodium

50% 1192

Calcium

21% 210

Magnesium

18% 74

Potassium

17% 805

Iron

58% 10

Zinc

17% 2

Phosphorus

32% 225

Vitamin A

30% 274

Vitamin C

25% 22

Thiamin (B1)

107% 1

Riboflavin (B2)

43% 1

Niacin (B3)

53% 9

Vitamin B6

38% 0

Folate equivalent (total)

34% 137

Folate (food)

- 80

Folic acid

- 34

Vitamin B12

1% 0

Vitamin D

1% 0

Vitamin E

16% 2

Vitamin K

87% 104
Comments
 
×