Curly Endive And Bean Soup Food

ESCAROLE AND BEAN SOUP

Steps:

• Heat 2 tablespoons of olive oil in a heavy large pot over medium heat. Add the garlic and saute until fragrant, about 15 seconds. Add the escarole and saute until wilted, about 2 minutes. Add a pinch of salt. Add the chicken broth, beans, and Parmesan cheese. Cover and simmer until the beans are heated through, about 5 minutes. Season with salt and pepper, to taste.
• Ladle the soup into 6 bowls. Drizzle 1 teaspoon extra-virgin olive oil over each. Serve with crusty bread.

CURLY ENDIVE AND BEAN SOUP

Steps:

• Heat oil in heavy large Dutch oven over medium heat. Add garlic; sauté until just tender, about 3 minutes. Add ham; stir 1 minute. Add endive, broth and beans; simmer until endive wilts and is tender but still bright green, about 10 minutes. Season with salt and pepper.

WHITE BEAN AND ENDIVE SOUP

Steps:

• Wash the endives and trim off the cores. Chop them and put them in a heavy saucepan with the lemon juice. Cover and cook over very low heat until the endives are tender, about 10 minutes. Stir in the garlic.
• Add the chicken stock and simmer for 15 minutes.
• Puree the soup in a blender or a food processor, then return it to the saucepan.
• Puree the beans and stir them into the saucepan and simmer another 5 minutes. Season to taste with salt and pepper.

FAVOURITE MINESTRA-VEGGIE SOUP WITH CURLY ENDIVE

Steps:

• Heat the oil in a large saucepan. Add the carrots and shallot and cook over low heat, stirring frequently, for five minutes or so.
• Stir in the garlic, and stir-fry over medium heat for about three minutes.
• Pour in the vegetable stock, and bring to a boil.
• Stir well, cover, lower the leat and simmer for about 20 minutes; stir occasionally. Add more water/stock if necessary.
• Add orzo/pasta, and the greens or endive to the hot soup.
• Simmer, stirring frequently, for about five minutes.
• Add the parmesan cheese, simmer for two or three minutes longer, 'til the pasta is al dente.
• Remove from heat and serve.