Escarole, Endive, And Pasta Soup

1. Heat the oil in a large saucepan over medium-low heat. Add carrot; cook 5 minutes, stirring occasionally.

2. Add garlic; cook 30 seconds, stirring constantly. Stir in stock and remaining ingredients; bring to a boil.

3. Cover, reduce heat, and simmer 7 minutes or until shells are tender. Discard rind.

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Nutrient	Quantity
Total fats	31.9272 g
Protein	43.035 g
Carbohydrates	78.893 g
Energy	784.66 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.2901 g
Water	1867.791 g
Aspartic acid	0.808 g
Calcium, Ca	303.435 mg
Lutein + zeaxanthin	343.04 g
Fiber, total dietary	16.31 g
Fatty acids, total saturated 22:0	0.0174 g
Carotene, beta	15703.6 g
Niacin	25.5138 mg
Vitamin A, RAE	1506.2 g
Arginine	0.411 g
Riboflavin	1.5838 mg
Tocopherol, beta	0.0276 mg
Fatty acids, total saturated 20:1	0.0996 g
Glutamic acid	1.2008 g
Sodium, Na	2234.31 mg
Fatty acids, total saturated 16:1 undifferentiated	1.4536 g
Total lipid (fat)	31.9272 g
Manganese, Mn	2.0158 mg
Fructose	0.704 g
Proline	0.3181 g
Fatty acids, total saturated 16:0	5.3739 g
Sucrose	4.5952 g
Choline, total	214.4765 mg
Sugars, total	29.9142 g
Serine	0.283 g
Fatty acids, total saturated 10:0	0.0001 g
Fatty acids, total saturated 18:0	1.0817 g
Vitamin B-6	1.2011 mg
Selenium, Se	33.56 g
Ash	16.2536 g
Fatty acids, total saturated 18:1 undifferentiated	16.625 g
Pantothenic acid	4.1022 mg
Phenylalanine	0.3096 g
Copper, Cu	1.2446 mg
Betaine	0.5255 mg
Thiamin	0.866 mg
Retinol	14.4 g
Methionine	0.0887 g
Iron, Fe	6.8256 mg
Carbohydrate, by difference	78.893 g
Phosphorus, P	541.78 mg
Folate, total	447.5 g
Tocopherol, gamma	0.112 mg
Lycopene	1.28 g
Alanine	0.409 g
Cholesterol	43.2 mg
Valine	0.3668 g
Fatty acids, total saturated 18:2 undifferentiated	4.7269 g
Glycine	0.3107 g
Carotene, alpha	4450.56 g
Glucose (dextrose)	0.7552 g
Fatty acids, total saturated 14:0	0.1287 g
Zinc, Zn	5.4978 mg
Isoleucine	0.4086 g
Fatty acids, total polyunsaturated	5.017 g
Fatty acids, total polyunsaturated 17:1	0.0169 g
Leucine	0.5541 g
Tocotrienol, alpha	0.0128 mg
Vitamin A, IU	29923.42 IU
Folate, DFE	447.5 g
Tryptophan	0.0419 g
Vitamin C, total ascorbic acid	27.154 mg
Phytosterols	29.835 mg
Fatty acids, total saturated 20:0	0.0559 g
Starch	1.8304 g
Tyrosine	0.2264 g
Vitamin K (phylloquinone)	981.555 g
Fatty acids, total saturated	6.7282 g
Histidine	0.1525 g
Fatty acids, total monounsaturated	18.2671 g
Threonine	0.4609 g
Folate, food	447.5 g
Fatty acids, total polyunsaturated 17:0	0.003 g
Vitamin E (alpha-tocopherol)	5.0188 mg
Magnesium, Mg	132.96 mg
Lysine	0.4067 g
Potassium, K	3048.295 mg
Cystine	0.1506 g
Fluoride, F	34.246 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0.5 teaspoon	0	0	0
Olive oil	1 tablespoon	119.34	0	13.5
Carrot	1 cup	52.48	12.2624	0.3072
Garlic Clove	2	8.94	1.9836	0.03
escarole	3 cups	85.5	13.815	0.81
chicken stock	6 cups	518.4	50.832	17.28
parmigiano reggiano cheese	3 inches	0	0	0
shell pasta	1.5 cups	0	0	0
curly endive lettuce	3 cups	0	0	0