V8 Escarole And White Bean Soup

1. In a large saucepot, add 1st eight items and simmer on medium-low for 20 minutes.

2. Add escarole and cool 3 minutes, or until wilted.

3. Stir in cheese and serve.

4. Garnish with fresh parsley and/or additional Parmesan cheese.

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Nutrient	Quantity
Total fats	4.4165 g
Protein	29.2845 g
Carbohydrates	77.0377 g
Energy	459.47 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.144 g
Water	1783.6313 g
Aspartic acid	1.5452 g
Calcium, Ca	812.33 mg
Lutein + zeaxanthin	1040.14 g
Fiber, total dietary	24.726 g
Carotene, beta	18364.26 g
Niacin	5.3415 mg
Vitamin A, RAE	1737.35 g
Arginine	0.7884 g
Riboflavin	0.6116 mg
Tocopherol, beta	0.0887 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0304 g
Fatty acids, total saturated 20:1	0.0304 g
Glutamic acid	3.0813 g
Sodium, Na	1113.4 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0474 g
Total lipid (fat)	4.4165 g
Manganese, Mn	3.186 mg
Fructose	6.31 g
Proline	0.4698 g
Fatty acids, total saturated 16:0	1.015 g
Fatty acids, total saturated 8:0	0.0224 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.1619 g
Sucrose	6.3563 g
Choline, total	144.021 mg
Sugars, total	22.1864 g
Serine	0.4733 g
Fatty acids, total saturated 10:0	0.0507 g
Fatty acids, total saturated 18:0	0.3165 g
Vitamin B-6	0.8942 mg
Selenium, Se	22.368 g
Ash	14.9383 g
Fatty acids, total saturated 18:1 undifferentiated	0.7163 g
Pantothenic acid	6.2335 mg
Phenylalanine	0.514 g
Copper, Cu	0.9226 mg
Betaine	2.696 mg
Thiamin	0.6926 mg
Retinol	15.6 g
Methionine	0.1349 g
Iron, Fe	8.0374 mg
Carbohydrate, by difference	77.0377 g
Phosphorus, P	577.28 mg
Folate, total	586.36 g
Tocopherol, gamma	0.1518 mg
Fatty acids, total saturated 4:0	0.0648 g
Lycopene	18012.35 g
Alanine	0.616 g
Cholesterol	8 mg
Valine	0.5675 g
Fatty acids, total saturated 18:2 undifferentiated	0.828 g
Glycine	0.5028 g
Carotene, alpha	4685.85 g
Glucose (dextrose)	7.3733 g
Fatty acids, total saturated 14:0	0.2252 g
Zinc, Zn	6.42 mg
Isoleucine	0.602 g
Fatty acids, total saturated 12:0	0.056 g
Fatty acids, total polyunsaturated	0.972 g
Leucine	0.8313 g
Tocotrienol, alpha	0.0768 mg
Vitamin A, IU	34562.99 IU
Folate, DFE	586.36 g
Tryptophan	0.0967 g
Vitamin C, total ascorbic acid	181.875 mg
Phytosterols	24 mg
Fatty acids, total polyunsaturated 18:1 c	0.1518 g
Fatty acids, total saturated 20:0	0.0152 g
Tocotrienol, beta	0.8602 mg
Fatty acids, total saturated 6:0	0.0384 g
Starch	2.5894 g
Tyrosine	0.3486 g
Vitamin B-12	0.44 g
Vitamin K (phylloquinone)	1304.818 g
Fatty acids, total saturated	1.8483 g
Histidine	0.2568 g
Fatty acids, total monounsaturated	0.7948 g
Threonine	0.6542 g
Folate, food	586.36 g
Vitamin E (alpha-tocopherol)	5.887 mg
Magnesium, Mg	171.66 mg
Lysine	0.6595 g
Potassium, K	2889.42 mg
Cystine	0.2029 g
Fluoride, F	46.056 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Garlic	2 tablespoons	25.33	5.6202	0.085
Carrot	1 cup	52.48	12.2624	0.3072
Onion	1 cup	64	14.944	0.16
Parmesan cheese	0.5 cup	148	16	2
Water	3 cups	0	0	0
Italian seasoning	0.5 teaspoon	0	0	0
escarole	4 cups	114	18.42	1.08
cannellini bean	1 can	0	0	0
vegetable juice	1 cup	55.66	9.7911	0.7843
chicken bouillon cube	2	0	0	0