V8 Escarole and White Bean Soup

27 mins (prep 2, cooking 25)
12 ingredients
4-6 servings
Recipe from First Magazine 11/3/08. This recipe can easily be made vegetarian by substituting the chicken bouillon for a veggie version and then could be vegan by eliminating the cheese!

Categories:  beginner-cook , <-30-mins , european , italian , easy , clear-soup , soups-&-stews , appetizer , diabetic , time-to-make ,
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Serving Size (215.14 g)
Servings 4
Amount per Serving
Calories 110.86 Calories from Fat 13.5
% Daily Value *
Total Fat 1.5g 9.25%
Saturated Fat 0.93g 18.66%
Trans Fat 0.0g %
Cholesterol 5.91mg 7.89%
Sodium 347.68mg 57.95%
Total Carbohydrate 12.12g 16.17%
Dietary Fiber 0.23 g 3.72%
Sugars 0.45 g %
Protein 11.97g 95.77%
Vitamin A 49.24IU% Vitamin C 0.0mg%
Calcium 255.72mg% Iron 2.03mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
cannellini beans, chicken bouillon cubes, vegetable juice, chopped onion, chopped carrot, chopped garlic, chopped escarole