Appetizers / Soups / Salads

Italian Escarole and Potato Soup w/Farro takes 30 minutes to prepare.

Italian Escarole and Potato Soup w/Farro takes 40 minutes to cook.

Italian Escarole and Potato Soup w/Farro makes 6 servings.

The ingredients for Italian Escarole and Potato Soup w/Farro are:

Olive Oil, 2 tsp
1 medium Onion, chopped
Garlic, 2 cloves, chopped
3 Red Skin Potatoes -small (1-3/4"-2-1/2" dia)
Carrots, raw, 2 medium, sliced
Vegetable boullion - 2 cubes
Water, tap, 6 cups
Escarole, 700 gram(s)
Radicchio, raw, 1 cup sliced
flathead parsley, ? cup chopped
Farro, ⅓ cup

Here is how you make Italian Escarole and Potato Soup w/Farro:

1. Heat oil in a soup pot, add onion, saut? over med-high heat until translucent. Add garlic saut? until golden. Add farro saut? 5 min, add potatoes, carrots and add a little water to keep mixture moist,saut? 15 min. 2. Add bouillon and water. Bring to a boil, reduce heat to simmer until everything is tender.3. Turn off the heat. Stir in the escarole until wilted. Add the radicchio and parsley. Season with salt, pepper.Serving Size: 6, 1- 1 ? cup servingsNumber of Servings: 6Recipe submitted by SparkPeople user JOY1918.

The nutritional information for Italian Escarole and Potato Soup w/Farro is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 144.2

• Total Fat: 1.7 g
• Cholesterol: 0.0 mg
• Sodium: 348.5 mg
• Total Carbs: 28.1 g
• Dietary Fiber: 5.1 g
• Protein: 4.8 g