Escarole And Bean Soup Recipe 445 Food

ESCAROLE AND BEAN SOUP

Steps:

• Heat a medium saucepan over medium heat; swirl in oil. Add garlic and red-pepper flakes and cook, stirring, 1 minute. Add escarole, toss to coat, and season with salt. Cook until escarole is just wilted, about 2 minutes.
• Add kidney beans, chickpeas, broth, and 2 cups water and bring to a simmer. Cook until heated through, about 3 minutes. Season with salt; remove garlic. Top with toasted bread and red-pepper flakes. Serve immediately, with lemon wedges.

ESCAROLE AND BEAN SOUP - GIADA DE LAURENTIIS

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.

SAUTEED ESCAROLE WITH GARLIC AND CANNELLINI BEANS

Steps:

• In a large skillet start the garlic in cold oil over moderately high heat, stirring, until it is golden. To the skillet add the escarole, and season with salt and pepper, to taste. Saute the mixture, stirring, for 1 minute. Cook the mixture, covered, over moderately low heat for 4 minutes, or until the escarole is tender, stir in the cannellini beans. Heat through.

ESCAROLE AND WHITE BEAN SOUP

Steps:

• Soak beans overnight in large bowl of cold water; or heat to boiling in large saucepan of water, remove from heat, and let stand 1 hour. Drain well.
• Heat oil in large Dutch oven. Add onions and chopped garlic and cook, stirring occasionally, until golden, about 15 minutes. Add beans and stir to coat with oil. Pour in 3 quarts water and add bay leaf. Heat to boiling. Reduce heat and simmer, partially covered, until beans are tender, 1-1/2 to 2 hours; thin with additional water if necessary.
• Stir in escarole, carrots, salt, and pepper. Continue simmering until vegetables are very soft, about 45 minutes.
• Finely mince parsley, lemon zest, and garlic clove together. Stir into soup and simmer 15 minutes. Taste and adjust seasonings. Stir in lemon juice just before serving. Serve hot, passing oil and Parmesan cheese.

ESCAROLE, BEAN AND SAUSAGE SOUP

Steps:

• Heat oil in heavy large Dutch oven over medium-high heat. Add sausage and garlic and sauté until sausage is lightly browned, about 8 minutes. Add escarole and toss until wilted, about 5 minutes. Add broth and cannellini with their juices. Simmer until flavors blend and soup thickens slightly, about 20 minutes. Season to taste with salt and pepper. Ladle soup into bowls. Serve with Parmesan cheese.

ESCAROLE AND WHITE BEAN SOUP

Steps:

• Cook escarole in a 6- to 8-quart pot of boiling salted water until tender, about 5 minutes, then transfer with slotted spoon to a large bowl of ice and cold water to stop cooking. Drain escarole in a colander, pressing gently to remove excess water.
• Heat oil in a 5- to 6-quart heavy pot over moderately high heat until hot but not smoking, then sauté onion, garlic, celery, and carrots, stirring occasionally, until golden, about 8 minutes.
• Add chicken broth and water and bring to a boil, then add escarole and beans and simmer, uncovered, until carrots and celery are tender, about 10 minutes. Season with salt and pepper.

ESCAROLE AND BEAN SOUP

Steps:

• Heat oil in large Dutch oven.
• Add garlic and sauté until golden.
• Add washed escarole and cover.
• Stir occasionally until escarole wilts about 10 minutes.
• Add chicken broth and beans.
• Stir and heat through.
• Place toasted Italian bread in soup bowls; ladle soup over bread.
• Sprinkle with red pepper flakes and cheese as desired.