Escarole And Bean Soup Lidia Food

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ESCAROLE AND BEAN SOUP



Escarole and Bean Soup image

Provided by Giada De Laurentiis

Time 22m

Yield 6 servings

Number Of Ingredients 10

2 tablespoons olive oil
2 garlic cloves, chopped
1 pound escarole, chopped
Salt
4 cups low-salt chicken broth
1 (15-ounce) can cannellini beans, drained and rinsed
1 (1-ounce) piece Parmesan
Freshly ground black pepper
6 teaspoons extra-virgin olive oil
Serving suggestion: crusty bread

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.

ESCAROLE AND WHITE BEAN SOUP



Escarole and White Bean Soup image

This is a variation on a recipe from Lidia Bastianich. I added a few ingredients that my family loves and cut out a lot of fat. It was terrific when I made it for lunch the other day. If you cant find Aleppo pepper use crushed red pepper flakes. I love the fragrance that Aleppo pepper gives dishes though. If you used vegetable stock this would be a wonderful and filling vegetarian soup as well.

Provided by Transylmania

Categories     Greens

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

2 (15 ounce) cans cannellini beans
1 medium head escarole, sliced finely (about 6 cups when cut finely)
2 cups low sodium chicken broth
1 (28 ounce) can peeled whole tomatoes
2 teaspoons oregano
3 tablespoons olive oil
6 garlic cloves, peeled and smashed
1 -2 teaspoon aleppo pepper
salt and pepper

Steps:

  • In a medium sized soup pot combine the beans and stock and bring to a boil on high heat. Reduce heat to medium and simmer for about 10 minutes.
  • Add tomatoes, oregano, escarole, and juice from the tomatoes. Break the tomatoes up a bit with your hands before you add them. Cover and simmer for 15 minutes.
  • In a skillet heat the olive oil. When it is hot add the garlic and cook for about 1 minute and then add your Aleppo pepper. Cook together for about 1 more minute. Try not to let it burn.
  • Add the oil with garlic and pepper to the soup, and let cook for 5 more minutes. Add salt and pepper if needed.

Nutrition Facts : Calories 450.1, Fat 12.1, SaturatedFat 1.9, Sodium 60.5, Carbohydrate 64.8, Fiber 16.1, Sugar 6.6, Protein 25.3

ESCAROLE AND BEAN SOUP - GIADA DE LAURENTIIS



Escarole and Bean Soup - Giada De Laurentiis image

Featured on Giada De Laurentiis' FoodTV show, "Everyday Italian." Simple, easy, delicious, and soothing!

Provided by Julesong

Categories     Lunch/Snacks

Time 22m

Yield 6 serving(s)

Number Of Ingredients 9

2 tablespoons olive oil
2 cloves garlic, minced
1 lb escarole, chopped roughly
1 pinch salt
4 cups unsalted chicken stock
1 (15 ounce) can cannellini beans, drained and rinsed
1 ounce parmesan cheese, chunk (not grated)
salt & freshly ground black pepper, to taste
6 teaspoons extra virgin olive oil, for garnish

Steps:

  • In a large heavy pot over medium temperature, heat the olive oil then add the garlic and sauté until just fragrant (about 15 seconds).
  • Add the escarole to the pot, stir, and sauté it until it has wilted, about 2 minutes; add a pinch of salt.
  • Stir in the broth, beans, and the piece of Parmesan, then cover and let simmer for 5 minutes.
  • Season with salt and freshly ground pepper, to taste, then pour into the serving bowls.
  • Drizzle each serving with a teaspoon of olive oil, and serve with slices of good, crusty Italian bread.

Nutrition Facts : Calories 238.4, Fat 11.7, SaturatedFat 2.5, Cholesterol 4.2, Sodium 167.5, Carbohydrate 22.8, Fiber 6.8, Sugar 0.7, Protein 12.9

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