Escarole And Bean Soup With Sausage Food
ESCAROLE AND BEAN SOUP WITH SAUSAGE
Make and share this Escarole and Bean Soup With Sausage recipe from Food.com.
Provided by Sandyg61
Categories Low Cholesterol
Time 50m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Remove casing and cut each sausage link into 8 pieces; shape into balls.
- Heat 1 Tbsp oil in large pot on MEDIUM. Add sausage balls and cook, turning to brown all sides, 3-4 minute
- Remove sausage from pan and set aside. Discard pan drippings.
- Return pan to heat; add remaining 2 Tbsp basting oil and onions.
- Cook, stirring occasionally, 2-3 min, until onions are translucent.
- Add garlic; cook, stirring until softened, about 1 minute
- Add escarole; cook, stirring occasionally, 1-2 min, until wilted.
- Stir in stock, beans, and browned sausage; heat to boiling on MEDIUM-HIGH.
- Reduce heat and simmer 10 minute
- Add pasta; simmer 10 minute
- Add parsley and lemon juice. Season to taste with salt and pepper.
ESCAROLE AND BEAN SOUP
This soup is garlicky with the option of Adobo spice which can be found in specialty supermarket. Shred Italian cheese on top if you like.
Provided by Rosemarie
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 45m
Yield 6
Number Of Ingredients 6
Steps:
- Cook and stir onion and garlic in a large pot with a little stock or olive oil. Do not brown.
- Add the rest of the stock, adobo spice, navy beans, and chopped escarole. Cook until the escarole is tender, It is best when it is a little crispy.
Nutrition Facts : Calories 213.9 calories, Carbohydrate 40.4 g, Fat 0.9 g, Fiber 15.9 g, Protein 12.3 g, SaturatedFat 0.1 g, Sodium 339.9 mg, Sugar 1.6 g
ESCAROLE WITH WHITE BEANS & SAUSAGE
Italian comfort food at its best!
Provided by Deborah Mele
Categories Soups & Stews
Time 10m
Number Of Ingredients 11
Steps:
- Heat oil in heavy large pot over medium-high heat in a large skillet.
- Working in batches, sauté sausage meat until cooked through, breaking up with two forks.
- Using slotted spoon, transfer sausage to bowl, leaving drippings in pot.
- Reduce heat to medium; then add onion to pot and sauté until translucent, about 5 minutes.
- Add garlic and escarole and sauté until wilted, about 4 minutes.
- Add wine and cook 4 minutes until slightly reduced.
- Add beans, stock, chili paste, and sausage and simmer 10 minutes to blend flavors.
- Season to taste with salt and pepper then transfer to large bowl.
- Top with grated Parmesan, if desired.
Nutrition Facts : Calories 775 calories, Carbohydrate 29 grams carbohydrates, Cholesterol 123 milligrams cholesterol, Fat 50 grams fat, Fiber 5 grams fiber, Protein 44 grams protein, SaturatedFat 16 grams saturated fat, ServingSize 1, Sodium 1388 grams sodium, Sugar 8 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 37 grams unsaturated fat
ESCAROLE SOUP
This yummy soup with little sausage balls and escarole in a rich tomato base with white beans is YUMMO!
Provided by Melanie Garland-Sloan
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 30m
Yield 14
Number Of Ingredients 6
Steps:
- Heat the olive oil in a stockpot over medium heat. Cook the sausage in the oil until evenly browned, 5 to 10 minutes. Add the chicken broth, beans, escarole, and tomato sauce; simmer another 15 to 20 minutes.
Nutrition Facts : Calories 302.8 calories, Carbohydrate 15 g, Cholesterol 40.2 mg, Fat 19.4 g, Fiber 4.3 g, Protein 16.4 g, SaturatedFat 6.3 g, Sodium 1688.1 mg, Sugar 2.5 g
ESCAROLE WITH ITALIAN SAUSAGE AND WHITE BEANS
Serve this dish as a side at a pot-luck gathering or for a quick-and-easy one-pot dinner.
Categories Soup/Stew Bean Leafy Green Sauté Sausage White Wine Winter Prosciutto Escarole Simmer Bon Appétit Dinner
Yield 12 servings as a side-dish or 6 as main-course
Number Of Ingredients 11
Steps:
- Heat oil in heavy large pot over medium-high heat. Working in batches, sauté sausage until cooked through, breaking up with back of spoon, about 6 minutes per batch. Using slotted spoon, transfer sausage to bowl, leaving drippings in pot. Reduce heat to medium; add onion to pot and sauté until translucent, about 5 minutes. Add prosciutto and sauté 1 minute. Mix in garlic and crushed red pepper. Add escarole and sauté until wilted, about 2 minutes. Add wine and cook 2 minutes. Add beans, stock and sausage and simmer 10 minutes to blend flavors. Season to taste with salt and pepper. Transfer to large bowl. Top with grated Parmesan, if desired.
ESCAROLE WITH ITALIAN SAUSAGE AND WHITE BEANS
Make and share this Escarole With Italian Sausage and White Beans recipe from Food.com.
Provided by Alan in SW Florida
Categories One Dish Meal
Time 1h
Yield 6 main courses, 12 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in a heavy large pot over medium-high heat. Working in batches, saute sausage until cooked through, breaking up with back of spoon, about 6 minutes per batch. Using a slotted spoon, transfer sausage to bowl, leaving drippings in pot. Reduce heat to medium; add onion to pot and saute until translucent, about 5 minutes.
- Add prosciutto and saute 1 minute. Mix in garlic and crushed red pepper. Add escarole and saute until wilted, about 2 minutes. Add wine and cook 2 minutes. Add beans, stock, and sausage and simmer 10 minutes to blend flavors.
- Season to taste with salt and pepper. Transfer to a large bowl. Top with grated Parmesan cheese, if desired.
- Makes 12 side dishes or 6 main course servings.
Nutrition Facts : Calories 475.7, Fat 26.8, SaturatedFat 8.6, Cholesterol 47.6, Sodium 1029.1, Carbohydrate 30.6, Fiber 9.4, Sugar 1.7, Protein 26.1
SAUSAGE-BEAN SOUP
Steps:
- Escarole and White Bean Soup: Cook 3 chopped garlic cloves and some red pepper flakes in olive oil. Add 3 cups chicken broth, 1 head chopped escarole and a parmesan rind; simmer 15 minutes. Add 1 can white beans, parmesan and salt.
- For Sausage-Bean Soup: Make Escarole and White Bean Soup; saute 4 chopped sweet Italian sausages with the garlic.
ESCAROLE, BEAN AND SAUSAGE SOUP
Provided by Dawn Murray
Categories Soup/Stew Bean Leafy Green Quick & Easy Low/No Sugar Sausage Winter Bon Appétit
Yield Serves 6
Number Of Ingredients 7
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.
SPICY SAUSAGE, ESCAROLE & WHITE BEAN STEW
Who said Italian night has to include pasta? This quick-cooking stew has onions, garlic, and spicy Italian sausage-classic flavors you expect in an Italian meal-and it's warming and comforting, too.
Provided by Joanne Smart
Categories Main Course
Yield Serves three to four.
Number Of Ingredients 10
Steps:
- Heat the oil in a heavy 5- to 6-qt. Dutch oven over medium heat. Add the onion and cook, stirring occasionally, until tender, 5 to 6 minutes. Add the sausage, raise the heat to medium high, and cook, stirring and breaking up the sausage with a wooden spoon or spatula until lightly browned and broken into small (1-inch) pieces, 5 to 6 minutes. Add the garlic and cook for 1 minute, then stir in the beans. Add the escarole to the pot in batches; using tongs, toss with the sausage mixture to wilt the escarole and make room for more.
- When all the escarole is in, add the chicken broth, cover the pot, and cook until the beans are heated through and the escarole is tender, about 8 minutes. Season to taste with the vinegar and salt. Transfer to bowls and sprinkle each portion with some of the Parmigiano.
Nutrition Facts : Calories 390 kcal, Fat 150 kcal, SaturatedFat 5 g, TransFat 17 g, Carbohydrate 40 g, Fiber 13 g, Protein 20 g, Cholesterol 25 mg, Sodium 1070 mg, UnsaturatedFat 11 g
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- Add remaining olive oil and sausage. Using a wooden spoon, break up the sausage and cook until browned.
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- Spray a Dutch oven or large saucepan with non-stick spray and set over medium-high heat. Add the sausage, onion, carrot and celery and cook, stirring frequently to break up the sausage, until the sausage is no longer pink, about 10 minutes.
- Add the water, beans and broth; bring to a boil. Reduce the heat and simmer, covered, for 10 minutes.
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- Add the cannellini beans, plus a drizzle of olive oil. Use a wooden spoon to lightly mash the beans as they soften.
- Add escarole, plus a drizzle of olive oil. Stir to combine ingredients. Cook over medium-low, stirring frequently, for 5 minutes.
ESCAROLE, CANNELLINI BEAN & SAUSAGE SOUP RECIPE - EATINGWELL
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- Drain the soaked beans and rinse. Place in a large pot and add water to cover by 2 inches. Bring to a boil over high heat. Adjust heat to maintain a gentle simmer, cover and cook until tender, 1 to 1 1/2 hours. (Alternatively, cook beans in a pressure cooker or slow cooker.) Reserve 2 cups of the cooking liquid and drain the beans.
- Meanwhile, preheat oven to 350°F. Line the bottom of a 9-by-13-inch baking dish with parchment paper.
- Whisk eggs, parsley, Parmesan, flour and 1/4 teaspoon salt in a large bowl. Pour into the prepared baking dish. Bake until firm, about 15 minutes. Loosen the edges with a spatula. While still warm, invert onto a cutting board. Remove the parchment and cut the frittata into 1/4-inch cubes.
- Heat oil in the pot over medium heat. Shape sausage into 3/4-inch balls and add them to the pot. Cook, turning occasionally, until browned all over, about 5 minutes. Add onion and garlic and cook, stirring frequently, until the onion is translucent, 5 to 8 minutes. Stir in broth and the reserved cooking liquid, scraping up any browned bits. Increase heat to high and bring to a boil.
TUSCAN ESCAROLE AND BEANS SOUP - 2 SISTERS RECIPES
3. Toss in the wet Escarole and cover with the lid. Lower the heat and simmer for about 3 to 5 minutes, until the escarole shrinks down, stirring with kitchen tongs occasionally. …
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4.5/5 (4)Category SoupServings 6Total Time 30 mins
- First, cut off the ends of each bunch of escarole. Chop escarole into thirds or fourths. Then rinse escarole in a large bowl a few times and drain in a colander. Do the same with the second bunch. Set aside.
- In a large saucepot, heat olive oil over medium heat, add the garlic and red pepper flakes, and saute the garlic for 1 to 2 minutes to soften. Turn off the heat. ( must have the lid to the pot nearby).
- Toss in the wet Escarole and cover with the lid. Turn back on the heat, on medium-low heat, and allow the escarole to saute and simmer for about 5 minutes. Use kitchen tongs to help stir it occasionally. The escarole will shink down and the liquid on the bottom with be watery and that's good.
- Add salt, garlic powder, dried oregano, white beans, chopped tomato, water, and vegetable broth. Add one additional tablespoon of extra virgin olive oil to the soup for more flavor.
SAUSAGE, ESCAROLE, AND WHITE BEAN RAGOUT RECIPE
Stir in potatoes, wine, garlic, beans, and chicken broth; bring to a simmer. Cover and cook 7 minutes. Stir in escarole and rosemary, and cook for 4 minutes or until the escarole …
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- Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add Italian sausage and onion to pan, and cook for 4 minutes or until sausage browns, stirring to crumble. Drain sausage mixture well; return to pan. Stir in potatoes, wine, garlic, beans, and chicken broth; bring to a simmer. Cover and cook 7 minutes. Stir in escarole and rosemary, and cook for 4 minutes or until the escarole wilts, stirring occasionally. Ladle 1 1/4 cups soup into each of 4 shallow bowls, and sprinkle each serving evenly with 1 1/2 teaspoons cheese.
- Wine note: The creaminess of the white beans, bitter herbalness of the escarole, and rich meatiness of the sausage are in perfect counterpoint in this dish. In my experiments, when bitter and fat flavors are involved, one of the best wines is often the Italian red Chianti--even in a dish like this that calls for white wine. I love the Banfi Chianti Classico Riserva. The 2002 is $ -Karen MacNeil
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- Pour the beans into a large dutch oven and sort through them to remove any pebbles or debris. Fill the pot with enough water to cover the beans by about two inches. Put the lid on the pot and set aside for 8 hours or overnight. Drain the water from the beans and refill the pot with fresh water - again, so that it is about 2 inches above the reconstituted beans. Add two bay leaves to the pot and bring to a boil. Reduce heat to a simmer, cover and cook for 45-50 minutes on a low simmer. Turn off the heat and let the beans sit in the pot, covered.
- Meanwhile, over medium high heat add the olive oil to a large skillet. When the oil is hot, add the sausage and break apart with the back of a spoon or fork to brown the meat. Add the carrots and onions and cook for 3-5 minutes until the vegetables begin to soften. Stir in the garlic, and cook another 2-3 minutes until very fragrant.
- Transfer the sausage mixture to the beans. Add the bundle of thyme and stir to combine. Heat the pot to boiling and reduce to a simmer, cooking for another 30-40 minutes. Until the beans are quite tender.
- Just before serving, stir in the escarole and cook until it wilts, 3-5 minutes. Ladle into bowls and serve with a sprinkle of parmesan cheese.
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- Heat the oil in a large stockpot or Dutch oven over medium heat. Add the chicken sausage and cook, breaking up large pieces with a spoon, until the sausage is no longer pink and is just beginning to brown in spots. Transfer to a plate.
- Add the onion, carrots, celery, and mushrooms to the pot and cook until the vegetables have softened and the onion is translucent, about 5 minutes. Add the garlic and cook for one minute more. Season with 1 teaspoon salt and 1/2 teaspoon pepper. Add the sausage and any juices back to the pot. Pour in the chicken stock, diced tomatoes, and white beans. Add the Parmesan rind (if using). Bring the soup to a boil, then reduce the heat to a simmer and partially cover. Simmer the soup for 20 minutes.
- Remove the Parmesan rind and discard. Add the escarole to the soup, cover, and simmer for a minute or two, just until wilted. Taste the soup and season with more salt and pepper as needed. Ladle into bowls and sprinkle with Parmesan cheese before serving.
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- In a large saucepan, cook the bacon over moderately high heat until crisp, about 6 minutes. Using a slotted spoon, transfer the bacon to a plate. Pour off all but 2 tablespoons of the fat and return the saucepan to moderately high heat. Add the escarole, minced garlic and crushed red pepper and season with salt and black pepper. Cook, stirring, until the escarole wilts, about 2 minutes.
- Meanwhile, in a blender or food processor, puree half of the beans with the chicken stock until smooth. Add the pureed and whole beans, bacon and 1 1/2 cups of water to the saucepan and bring to a boil. Reduce the heat to moderately low and cook until the escarole is tender, about 10 minutes.
- Meanwhile, in a small skillet, cook the crushed garlic in the oil over moderate heat until golden; discard the garlic. Drizzle the soup with the garlic oil and sprinkle with the Parmesan.
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Italian Sausage and Escarole Soup was one of my favorite soups as a teenager. The bitter escarole with the crumbled sausage in that light, garlicky broth is probably …
From whatchacookinggoodlooking.com
Reviews 3Category SoupCuisine ItalianTotal Time 40 mins
From whatchacookinggoodlooking.com
Reviews 3Category SoupCuisine ItalianTotal Time 40 mins
- Add the olive oil to a soup pot and heat over medium to medium high heat. When hot add the sausage, garlic, and a pinch of crushed red pepper to the pot. Break up with sausage into small pieces with a wooden spoon (I find the wooden spoon has more force than a spatula). Add salt and pepper to taste. Lower the heat to medium and let cook until the sausage is mostly brown and the garlic is golden, about 6 minutes.
- Add about 1/4 cup of the chicken stock to the bottom of the pot and stir. We are doing this for two reasons: one, to scrape up any brown bits and two, the water from the escarole will make the oil pop and could burn you. Taking scoops of the escarole with your hands, being careful not to mix up the water too much, add it to the pot. When all the escarole is added, salt up the greens and saute for about 2 minutes.
- Add the rest of the chicken stock. Turn up the heat to medium high and let come to a boil. Then reduce the heat to medium low and simmer for 20 minutes. Stir occasionally and taste test. Add more salt and a bit of pepper, to taste. You will see the greens wilt and the soup take on more color.
WHITE BEAN AND ESCAROLE SOUP RECIPE | GIADA DE …
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Reduce to a simmer and allow the soup to cook for 15-20 minutes to allow flavors to meld. Next stir in the chopped escarole and allow the greens to wilt and simmer into the soup. Cook for an additional 5 minutes. To serve, ladle some of the soup into a bowl and top with 1 tbsp of grated Parmigiano Reggiano and a drizzle of extra virgin olive oil.
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Estimated Reading Time 5 mins
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Increase heat to medium-high and add chopped escarole all at once. With tongs, begin to toss escarole with onions and carrot until it begins to wilt, about 4 minutes. Add garlic, combine and cook for another minute. Add chicken stock, diced tomatoes and beans and bring to a boil, about 5-6 minutes.
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ESCAROLE AND WHITE BEAN SOUP WITH ITALIAN SAUSAGE - CIAO ...
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Aug 8, 2015 - Escarole & Bean Soup with Sausage - Wegmans. Aug 8, 2015 - Escarole & Bean Soup with Sausage - Wegmans. Aug 8, 2015 - Escarole & Bean Soup with Sausage - Wegmans. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe …
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ESCAROLE BEAN AND SAUSAGE SOUP RECIPES
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From tfrecipes.com
ESCAROLE & BEAN SOUP WITH PORK SAUSAGE RECIPE - FOOD NEWS
Learn how to cook great Pork, bean, and escarole soup . Crecipe.com deliver fine selection of quality Pork, bean, and escarole soup recipes equipped with ratings, reviews and mixing tips. Get one of our Pork, bean, and escarole soup recipe and prepare delicious and healthy treat for your family or friends. Brown the sausage in a 6-quart saucepan over medium-high heat, …
From foodnewsnews.com
From foodnewsnews.com
SAUSAGE, ESCAROLE & WHITE BEAN SOUP - MARX FOODS BLOG
Sausage, Escarole & White Bean Soup. Sarah Mickey February 4, 2011 12 Soothing Soups, All Recipes, Bean & Lentil Recipes, Favorite Fall Recipes, Sausage Recipes, Wild Boar Recipes Leave a Comment. Sausage, Escarole & White Bean Soup. T his is a very hearty, entrée-style soup that’s perfect for warming up on a cold day. INGREDIENTS. 1 lb. European Soldier …
From marxfood.com
From marxfood.com
WHITE BEAN SAUSAGE SOUP KALE - ALL INFORMATION ABOUT ...
Sausage, White Bean and Kale Soup Recipe - BettyCrocker.com hot www.bettycrocker.com. Steps 1 In 6-quart Dutch oven, heat olive oil over medium-high heat. Crumble sausage into hot oil; cook until no longer pink. 2 Add onions and salt to Dutch oven; cook 4 to 5 minutes, stirring frequently, until translucent. Stir in kale; cook... 3 Stir in garlic.
From therecipes.info
From therecipes.info
ESCAROLE, BEAN, AND SAUSAGE SOUP WITH PARMESAN CHEESE RECIPE
Escarole, bean, and sausage soup with parmesan cheese recipe. Learn how to cook great Escarole, bean, and sausage soup with parmesan cheese . Crecipe.com deliver fine selection of quality Escarole, bean, and sausage soup with parmesan cheese recipes equipped with ratings, reviews and mixing tips.
From crecipe.com
From crecipe.com
ESCAROLE AND BEAN SOUP WITH SAUSAGE - WEGMANS | BEANS AND ...
Oct 10, 2017 - Escarole and Bean Soup with Sausage - Wegmans. Oct 10, 2017 - Escarole and Bean Soup with Sausage - Wegmans. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log in. Sign up. Explore. Food And Drink ...
From pinterest.ca
From pinterest.ca
ESCAROLE, BEAN, AND SAUSAGE SOUP WITH PARMESAN CHEESE ...
Escarole, Bean and Sausage Soup Recipe. Add escarole; stir for 3 minutes. Add broth, beans, tomatoes and red pepper flakes and bring to boil on high heat. Reduce heat to medium-low. Cover and simmer until escarole is tender and flavors blend, about 20 minutes. Season soup to taste with salt and pepper. Serve with a sprinkle with Pecorino-Romano or Parmesan cheese. …
From foodnewsnews.com
From foodnewsnews.com
ESCAROLE BEANS AND SAUSAGE GIADA - ALL INFORMATION ABOUT ...
Escarole and Bean Soup With Sausage Recipe - Food.com best www.food.com. Remove casing and cut each sausage link into 8 pieces; shape into balls. Heat 1 Tbsp oil in large pot on MEDIUM. Add sausage balls and cook, turning to brown all sides, 3-4 minute Remove sausage from pan and set aside. Discard pan drippings.
From therecipes.info
From therecipes.info
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