CHEF JOHN'S BEANS AND GREENS
Beans and greens has it all: it's very easy and inexpensive to make; it's highly nutritious; it's soulful and comforting; and it can be served as a main course, side dish, soup, vegetable stew, or my personal favorite--as an appetizer. This is my new favorite home version, and uses delicious, beautiful escarole.
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 35m
Yield 6
Number Of Ingredients 12
Steps:
- Heat 2 tablespoons olive oil in a saucepan over medium heat. Add garlic; cook, stirring, until bubbling and sizzling, about 20 seconds. Pour in chicken broth. Bring to a boil and cook until liquid is reduced by half, 6 to 8 minutes. Stir in red pepper flakes.
- Stir in beans; bring to a boil and cook until you can see the tops of the beans just below the surface of the liquid, 6 to 8 minutes. Stir in oregano, lemon zest, and anchovy filet. Simmer for 3 minutes.
- Place escarole in bean mixture; reduce heat to low and stir until escarole wilts, about 5 minutes. Season with salt and pepper to taste; garnish with red pepper flakes and extra virgin olive oil.
Nutrition Facts : Calories 203 calories, Carbohydrate 24.8 g, Cholesterol 3.9 mg, Fat 8 g, Fiber 9.1 g, Protein 7.8 g, SaturatedFat 1 g, Sodium 1006.6 mg, Sugar 1 g
SMOKY BEANS AND GREENS ON TOAST
Beans and greens are great on almost every carb: in tortillas as tacos, over rice, on flatbread. They're also good without any carb at all, served in a bowl as a side. But whenever skillet-fried toast is an option, I take it. This is dinner food for me, but it also makes a good brunch with a fried egg on each plate.
Provided by David Tamarkin
Categories Epi Recipe Club #cook90 Dinner Bean Bacon Paprika Kale Leafy Green Garlic
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat a large, heavy (preferably cast-iron) skillet over medium. Brush the bread on both sides with the olive oil. Lay the bread in the skillet and cook, pressing occasionally with a spatula, until crisp and golden brown, about 90 seconds per side. (If your slices are large, you may have to do this in two batches.) Set the bread aside.
- Heat a Dutch oven or other heavy pot over medium-high heat. Add the bacon and cook, stirring frequently, until it has browned a little and rendered at least a tablespoon of fat, about 4 minutes. Add the onion and cook, stirring, until it has softened and turned golden, about 4 minutes. Add the garlic, paprika, thyme (if using), red pepper flakes, and, if you're using canned beans, 1 teaspoon kosher salt and cook, stirring, for a minute or two.
- Add the slightly wet kale in batches, using tongs to stir the leaves into the onion mixture; wait for one handful of kale to wilt and shrink before adding the next. When the last of the greens has been added, add the beans and broth. Raise the heat and let the beans and greens simmer for a minute or two, just to warm the beans and bring the flavors together. Taste and add more kosher salt if necessary.
- Serve the greens and beans over the toast in wide, shallow bowls, dusted with a little more smoked paprika.
BEANS AND GREENS
Tired of your kids not eating greens? Try mixing escarole with tender cannellini beans for an enticing side dish. You can substitute kale for the escarole.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 9
Steps:
- In a large nonstick skillet, heat oil over medium-high heat. Add onion, and cook, stirring occasionally, 2 minutes. Add garlic, and cook 2 minutes more. Add escarole, and stir slowly, allowing it to wilt slightly. Add chicken stock, thyme, and salt; reduce heat to medium-low. Simmer for 15 minutes. Stir in the beans, and continue to simmer until most of the liquid is absorbed and the greens are tender, 3 to 5 minutes. Remove from heat. Serve warm, garnished with grated Parmesan cheese.
SPICY BEANS WITH WILTED GREENS
Provided by Bon Appétit Test Kitchen
Categories Soup/Stew Bean Leafy Green Dinner Lunch Kale Spinach Winter Healthy Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 14
Steps:
- Heat 1/4 cup oil in a large Dutch oven over medium heat. Cook anchovies, if using, chiles, and garlic, stirring occasionally, until garlic is soft and anchovies are dissolved, about 4 minutes. Add onion, celery, and rosemary; season with salt and pepper. Increase heat to medium-high and cook, stirring occasionally, until onion is very soft and golden brown, 8-10 minutes.
- Add Parmesan rind, if using, beans, and 10 cups water. Bring to a boil, reduce heat, and simmer, stirring occasionally and adding more water as needed, until beans are beginning to fall apart, 3-4 hours.
- Lightly crush some beans to give stew a creamy consistency. Mix in kale, spinach, and half of arugula; season with salt and pepper. Cook until greens are wilted, 5-8 minutes.
- Toss remaining arugula with lemon juice and 1 tablespoon oil; season with salt and pepper. Divide stew among bowls; top with arugula, shaved Parmesan, and a drizzle of oil.
- DO AHEAD: Stew can be made 3 days ahead. Let cool; cover and chill.
BRAISED WHITE BEANS AND GREENS WITH PARMESAN
Inspired by the Italian dish of sautéed puntarelle (a Italian variety of chicory) and white beans, this recipe makes a satisfying vegetarian main course or a hearty side dish for roast chicken or sausages. It opts for canned white beans, for the sake of weeknight convenience, and Swiss chard, which is much milder than puntarelle and easier to find in the U.S. Kale or escarole would also work well, if that's what you've got. On that note, grated Pecorino Romano cheese gives the broth a more pungent element, but Parmesan will work in its place. Serve in shallow bowls with toasted country bread to mop up the garlicky broth.
Provided by Lidey Heuck
Categories dinner, weekday, beans, vegetables, main course
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a 12-inch skillet or Dutch oven, heat the olive oil over medium. Add the fennel, onion and rosemary, and cook for 4 to 6 minutes, stirring occasionally, until tender. Add the garlic and red-pepper flakes and cook until fragrant, about 1 minute.
- Begin adding handfuls of the greens, cooking and stirring until leaves wilt.
- Add the white beans, broth and 1/4 teaspoon black pepper, and stir to combine. Bring to a boil, then turn the heat to low and simmer, mashing some of the beans with a wooden spoon, until the liquid has reduced and thickened, 6 to 8 minutes.
- Off the heat, stir in the lemon juice, then the mozzarella, if using, and Pecorino Romano. Taste and season with salt and pepper. Divide among shallow bowls and top with more Pecorino Romano. Serve with toasted bread and a dish of red-pepper flakes on the side.
ESCAROLE AND WHITE BEAN SOUP
Escarole and White Bean Soup often referred to as Italian greens and beans, is the ultimate comfort food recipe. Healthy, delicious and so easy to make.
Provided by Maria Vannelli RD
Categories Soup
Time 1h45m
Number Of Ingredients 12
Steps:
- Drizzle 3 tablespoons of olive oil in a large pot set over medium-high heat.
- Lower the heat to medium, add 1 medium diced onion and saute for about 5-7 minutes until soft.
- Add the minced garlic (3-4 cloves) and diced celery (2-3 stalks) and saute for a couple of minutes.
- Season with salt and pepper and if desired, a pinch or two of red pepper flakes.
- Add approximately 3 cups of vegetable stock and allow to simmer and reduce until vegetables are soft. This can take about 15-20 minutes.
- Add the cooked (or canned) white beans and simmer for another 10 minutes or so.
- Taste and adjust seasonings.
- Add the coarsely chopped head of raw escarole and simmer until the greens are tender.
- Serve with a slice of whole wheat bread and garnish with freshly grated cheese, chopped parsley, a drizzle of olive oil and if desired a squirt of lemon juice.
Nutrition Facts : ServingSize 1 serving, Calories 233 kcal, Carbohydrate 32 g, Protein 10 g, Fat 8 g, Sodium 515 mg, Fiber 9 g, Sugar 3 g, SaturatedFat 1 g, Cholesterol 1 mg
BEANS AND GREENS SOUP.
From my favorite chef, Rachael Ray. Yum-O! A great combination of flavors. Don't omit the nutmeg. It is the best part. You can also try this with other greens; spinach, kale, arugula... Add sliced mushrooms with the sautéed onions if you'd like. Grate some Parmesan cheese over the top and serve with crusty bread.
Provided by dicentra
Categories Greens
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Over med-high heat, sauté the pancetta in the oil. Add the onions, garlic and red pepper flakes. Cook 3-4 minutes.
- Start wilting the greens into the pan; adding a little at a time. Once all of the greens are in the pan, add the nutmeg and salt and pepper.
- Add the chicken stock, water and beans and bring the soup to a boil. Bring back down to a simmer and cook for 10 minutes. Adjust seasonings and serve.
Nutrition Facts : Calories 270.1, Fat 11.6, SaturatedFat 1.8, Sodium 411.7, Carbohydrate 30.9, Fiber 9.8, Sugar 1.7, Protein 12.6
BEANS AND GREENS SOUP
Make and share this Beans and Greens Soup recipe from Food.com.
Provided by Cindy Hartlin
Categories Vegetable
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Heat olive oil, sausage, carrot, celery, onion and garlic in a large
- frying pan over medium heat. Stir frequently to break up sausage meat, and cook until meat is no longer pink.
- Add chicken broth and chickpeas; cover and cook for 10 minutes to blend flavors.
- Remove 4 cups soup and puree in a blender or food processor until smooth.
- Return to saucepan, stirring to blend.
- Add spinach and cayenne. Simmer 5 minutes, or until spinach is soft.
Nutrition Facts : Calories 247.7, Fat 9.6, SaturatedFat 2.7, Cholesterol 11.8, Sodium 1129, Carbohydrate 27, Fiber 5.3, Sugar 1.8, Protein 13.3
MINESTRA - BEANS AND GREENS SOUP
This traditional soup is easy to make and is packed with nutrition and flavor.
Provided by Mary's Nest
Categories Soups Soups & Stews
Time 20m
Number Of Ingredients 8
Steps:
- Pour olive oil into the saucepan or soup pot on the stove and turn the heat to medium.
- Add onion to the heated olive oil, and sauté until the onion is softened and translucent. This process takes 2-3 minutes.
- Add chopped garlic, and sauté for an additional minute until fragrant.
- Add the salt, black pepper, and red pepper flakes.
- Add half of the beans to the onion and garlic mixture. Mash the beans. (See video.)
- Add the chopped escarole to the onion, garlic, and mashed bean mixture, and stir well to incorporate the greens.
- Add the remaining beans and broth to the pot, stir well, and bring the mixture up to a boil. Next, turn the heat to medium, cover the pot, and allow the soup to simmer for 10 minutes.
- After 10 minutes, turn off the heat. Your soup is ready to serve, and you can ladle it into soup bowls. If you want, you can also grate cheese on top of the soup.
- This soup will stay fresh, refrigerated for 3-4 days. Or you can freeze it for up to 3 months.
SAUSAGE, BEAN, AND TURNIP GREEN SOUP
This soup with turnip greens is a full meal in a bowl with ingredients that can be kept on hand.
Provided by karenatlincoln
Time 1h10m
Yield 6
Number Of Ingredients 12
Steps:
- Spray a stockpot with cooking spray and heat over medium-high heat. Cook and stir sausage and onion in the hot skillet until sausage is browned and crumbly and onion is transparent, 5 to 7 minutes.
- Add chicken broth, beans, turnip greens, diced tomatoes, garlic powder, basil, oregano, red pepper flakes, and bay leaf; bring to a boil.
- Simmer until greens are tender, about 45 minutes.
Nutrition Facts : Calories 227.4 calories, Carbohydrate 29.1 g, Cholesterol 33.1 mg, Fat 5.1 g, Fiber 8.8 g, Protein 15.4 g, SaturatedFat 1.2 g, Sodium 1611.5 mg, Sugar 3.5 g
WHITE BEAN AND GREENS SOUP
This nutritious, warming soup comes together in a half hour with very little prep time - a perfect weeknight meal!
Provided by Giada De Laurentiis
Categories Main Course Soup
Time 35m
Yield 4
Number Of Ingredients 12
Steps:
- Heat a medium Dutch oven over medium-high heat. Add 2 tablespoons olive oil to the pan along with the onion, celery, carrot and garlic. Season with the salt and cook, stirring often for about 4 minutes, or until fragrant and soft. Add the red pepper flakes, if using, and cannellini beans and stir to combine.
- Add the broth and bring to a simmer. Reduce the heat to medium to maintain a gentle simmer and cook for 5 minutes. Add the escarole and stir to wilt. Cook an additional 5 minutes. Serve topped with a drizzle of the remaining olive oil, fennel pollen and Parmigiano-Reggiano, if using.
Nutrition Facts : ServingSize 4, Calories 251
TUSCAN BEAN SOUP WITH GREENS
Provided by Food Network
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a large pot heat olive oil and cook the onion until translucent. Add the garlic. In a saucepan heat the chicken stock. Add the torn broccoli rabe and kale and stir frequently until wilted. Add the beans to the pot and stir to combine. Add the chicken stock. Squeeze the whole tomatoes into the pot one by one and stir to combine. Add the thyme and season with salt and pepper to taste. Bring to a simmer and cook until heated through. Serve hot.
More about "beans and greens soup food"
BEANS & GREENS SOUP :: RECIPES :: CAMELLIA BRAND
From camelliabrand.com
4.5/5 (23)Servings 10
WHITE BEAN SOUP WITH GREENS AND PARMESAN | GIANT FOOD
From recipecenter.giantfood.com
Servings 4Calories 442 per servingTotal Time 15 mins
BEANS AND GREENS SOUP - FOOD REVOLUTION NETWORK
From foodrevolution.org
Servings 6Category Soups & StewsAuthor Dreena BurtonTotal Time 1 hr 5 mins
EASY GERMAN GREEN BEAN SOUP RECIPE ~ OMA'S GRüNE …
From quick-german-recipes.com
CORSICAN BEAN SOUP WITH GREENS AND PORK RECIPE - FOOD & WINE
From foodandwine.com
Servings 8Total Time 10 hrs 15 minsCategory Soup
- Heat oil in a Dutch oven over medium-high; add cabbage, potatoes, chard, leeks, carrots, garlic, salt, and pepper. Cook, stirring often, until vegetables are wilted, about 10 minutes. Add 14 cups water to cover vegetable mixture. Reduce heat to low, and simmer gently while preparing beans.
- Meanwhile, drain beans. Transfer beans to a large pot; add water to cover by 2 inches. Add bouquet garni; bring to a boil over high. Reduce heat to medium-low; simmer 15 minutes. Drain.
- Add drained beans and bouquet garni to vegetable mixture in Dutch oven. Add tomatoes, ham bone, and pork cheek. Bring to a boil over high. Reduce heat to low; simmer, stirring occasionally, until beans and vegetables are very tender, about 1 hour and 30 minutes. Remove and discard bouquet garni and ham bone. Ladle soup into bowls and serve.
CHEAP AND EASY ITALIAN-STYLE BEANS AND GREENS SOUP | …
From foodal.com
Reviews 5Category VegetablesCuisine SoupTotal Time 40 mins
- In a large soup pot over medium heat, add the olive oil and swirl to coat the pan. Add the onions, garlic, 1/2 teaspoon salt, the black pepper, and the red pepper flakes. Stir to combine. Saute, stirring occasionally, until the onions are translucent, about 5 minutes.
- Add the chopped escarole and season with the remaining 1/2 teaspoon salt. Stir until the greens are completely wilted, about 2 minutes. Add the beans, broth, tomatoes, Parmesan rind, and bay leaf. Stir to combine.
- Bring to a simmer, then reduce the heat to low. Cook, stirring occasionally and mashing some of the beans to thicken the broth, for 20-30 minutes.
BROTHY BEANS AND GREENS SOUP (VEGAN, GLUTEN-FREE) - WITH FOOD
From withfoodandlove.com
Reviews 28Total Time 35 minsEstimated Reading Time 3 mins
- In a large stock pot heat the olive oil over low and sweat the onions for 5 minutes. Then add in the shallot and garlic and sweat for 5 minutes longer. Then turn up the heat to low-medium and add in the celery and cook for another 5 minutes. Pour in the lemon juice, stir and scrape the browned bits from the bottom of the pot into the mixture.
- Next add in the salt, pepper, bay leaves, thyme, basil and broth. Turn the heat up to medium and bring to a gentle boil. Then turn the heat down and simmer for 15 minutes.
- Lastly add in the cooked beans and kale and simmer until the kale is bright green and tender, about 3 - 5 minutes.
- Serve hot with a twist of pepper. And if you'd like, parmesan cheese on top is a great way to finish this dish off.
GREENS AND BEANS SOUP - MY POCKET KITCHEN
From mypocketkitchen.com
3.5/5 (17)Servings 10Cuisine AllCategory Soup
- Remove stems from swiss chard and set aside. Chop or rip leaves into approximately 1" pieces. Chop stems into 1/4-1/2 inch pieces. Set aside separately.
BEANS-AND-GREENS SOUP RECIPE - COOKING LIGHT
From cookinglight.com
Servings 5Calories 338 per servingTotal Time 1 hr 15 mins
- Heat oil in a Dutch oven over medium. Add pancetta and garlic; cook, stirring often, until pancetta is crisp and garlic is aromatic, about 5 minutes.
- Add black pepper, red pepper, and escarole; cook, stirring often, until escarole begins to wilt, about 5 minutes.
BEANS AND GREENS SOUPE AU PISTOU | BETTER HOMES & GARDENS
From bhg.com
Total Time 45 minsCalories 409 per serving
- In a 4-quart pot combine broth, 2 cups water, the chard stems, beans, tomatoes, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Bring to boiling; reduce heat. Simmer, covered, 15 minutes. Stir in chard greens. Cook, uncovered, 5 minutes more, stirring occasionally.
- Meanwhile, for pesto: In a small food processor or blender combine basil, 4 tablespoons olive oil, 4 tablespoons Parmesan, the garlic, and 1/4 teaspoon each salt and black pepper. Process until smooth.
- Brush both sides of bread slices with olive oil. On a grill or grill pan toast bread on both sides, sprinkling with remaining cheese after turning once.
WHITE BEANS, SAUSAGE AND GREENS STOUP RECIPE | RECIPE ...
From rachaelrayshow.com
Estimated Reading Time 3 mins
- Add parsnip, celery, fennel, and yellow onion to pot, and season with rosemary, salt and pepper
BEANS AND GREENS SOUP WITH HARISSA RECIPE - GOOP
From goop.com
Servings 2-3Category Recipes
- In a large stockpot over medium-high heat, heat 3 tablespoons olive oil. Then add the onions and sauté for 8 minutes until they start to caramelize and lightly brown.
- Lower the heat and add garlic, coriander, cinnamon, sumac, salt, and harissa paste. Stir until everything is well combined and the onions are thoroughly coated with spice and harissa.
- Add the vegetable stock and garbanzo beans. Bring stock to a boil, then add kale, Swiss chard, lemon juice and saffron, if using. Garnish with salt, lemon zest, parsley, and cilantro and serve.
BEANS AND SUPER GREENS SOUP - THE ROCKY MOUNTAIN WOMAN
From therockymountainwoman.com
MEATBALL SOUP WITH WHITE BEANS AND GREENS — THE DEEP ...
From cbc.ca
- Heat oil in saucepan set over medium heat. Cook onion, celery, carrot, garlic and rosemary until vegetables start to soften, about 5 to 8 minutes. Stir in broth and beans; bring to a boil. Stir in meatballs. Cook until veggies are tender and meatballs are cooked through or heated through, about 15 to 20 minutes.
- Stir in chopped greens. Cook until tender, about 3 to 5 minutes. Sprinkle with parsley and Parmesan before serving.
WHITE BEAN AND ESCAROLE SOUP RECIPE | GIADA DE LAURENTIIS ...
From foodnetwork.com
5/5 (21)Author Giada De LaurentiisServings 4Category Main-Dish
BEST BEANS AND GREENS SOUP RECIPE - HOW TO MAKE ...
From food52.com
Reviews 8Servings 4-6Cuisine ItalianCategory Entree
BEANS AND GREENS SOUP - NEW ENGLAND TODAY
From newengland.com
Servings 4-6
GREENS AND BEANS SOUP - METRO
From metro.ca
Servings 8Total Time 45 mins
BEANS & GREENS SOUP: HOW TO MAKE IT YOURS
From camelliabrand.com
Estimated Reading Time 5 mins
GREENS AND BEANS SOUP | KITCHENGETAWAY.COM
From kitchengetaway.com
Estimated Reading Time 2 mins
BEEF VEGETABLE SOUP | THE NUTRITIONIST OPINIONS - ALL TASTY
From all-tasty.com
WHAT TO MAKE WITH SOUP GREENS? – FOOD & DRINK
From smallscreennetwork.com
HAM, BEANS & COLLARD GREENS SOUP - FOOD
From prosubmer.com
EPICURUS.COM RECIPES | WHITE BEANS AND GREENS SOUP
From epicurus.com
BEEF VEGETABLE SOUP | THE NUTRITIONIST EVALUATIONS - THE ...
From thebestof.health
GREEN’S AND BEANS DELI INC. – SOUP AND SANDWICH, DELI NEW ...
From greensandbeansdeli.com
TRADER JOE’S RECIPE: TORTELLINI, BEANS AND GREENS SOUP
From houstonchronicle.com
HOW TO COOK ESCAROLE AND BEAN SOUP - THEFOODCHAMPIONS
From thefoodchampions.org
BEANS AND GREENS SOUP RECIPES | SPARKRECIPES
From recipes.sparkpeople.com
HOW TO MAKE AN EASY KOREAN BEANS AND GREENS STEW WITH ...
From goodmorningamerica.com
BEANS AND GREENS WITH SAUSAGE - ALL INFORMATION ABOUT ...
From therecipes.info
HOW TO MAKE SOUP WITH GREEN BEANS? – FOOD & DRINK
From smallscreennetwork.com
GREEN BEAN AND POTATO SOUP - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
GARLICKY WHITE BEAN SOUP WITH DARK GREENS - THE NOURISHING ...
From thenourishinggourmet.com
WHITE BEAN SOUP WITH WINTER GREENS AND OLIVE OIL
From californiaoliveranch.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love