Escarole And Bean Soup Food

WHITE BEAN AND ESCAROLE SOUP

Steps:

• Serving suggestions:
• Drizzle each serving with extra-virgin olive oil and/or sprinkle with freshly grated Parmesan and serve with a good crusty bread.
• In a soup pot, heat the oil over medium heat, add the pancetta, and saute for about 5 minutes. Remove meat with a slotted spoon and set aside. Add the onion and saute until golden, about 10 minutes. Add the garlic, rosemary, and pepper flakes; saute for 3 minutes more. Add the escarole, stirring for 2 minutes more. Add the beans, tomato, broth, and salt to taste; bring to a boil. Lower the heat to maintain a gentle simmer, cover, and cook for 10 to 15 minutes. Stir in the reserved pancetta and season with salt and pepper to taste. Serve with the oil and/or cheese and the crusty bread. Cook's note: Swiss chard is a welcome substitute for the escarole.
• Copyright 2001 Television Food Network, G.P. All rights reserved.

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.

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.

MEATBALL, BEAN AND ESCAROLE SOUP

Steps:

• Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the garlic, carrots, red onion and rosemary and cook, stirring, until softened, about 5 minutes. Stir in the escarole, beans and their liquid, chicken broth, 2 cups water, 1/2 teaspoon salt and a few grinds of pepper.
• Increase the heat to high and bring to a boil. Reduce the heat to medium low and simmer until the vegetables are tender, about 10 minutes.
• Gently stir in the meatballs and cook until warmed through, about 5 minutes. Season with salt and pepper. Ladle into bowls and top with parmesan and a few grinds of pepper; drizzle with olive oil.

SOPRANOS' ESCAROLE & BEANS SOUP

Steps:

• Trim off the base of the escarole and discard any bruised leaves. Wash the leaves in several changes of cold water, paying special attention to the central ribs where soil tends to collect. Stack the leaves and cut crosswise into 1-inch strips.
• In a large pot, cook the garlic in the olive oil over medium-low heat until golden.
• Add the escarole, tomatoes, and red pepper flakes. Cover and cook for 20 minutes, or until the escarole is tender.
• Add the broth and beans; cook for 20 minutes.
• Stir in the elbows and season to taste with salt and pepper.
• Cook 10 minutes more, or until the pasta is tender.
• Just before serving, sprinkle with the cheese.

ESCAROLE AND BEANS

Steps:

• Heat 2 tablespoons olive oil in a large skillet over medium heat. Toss in escarole, turning to coat with oil. Season with salt, pepper, and crushed red pepper flakes. Cook, stirring occasionally, about 10 minutes, or until tender.
• In a separate skillet, heat remaining 1 tablespoon olive oil over medium heat. Stir in garlic. Pour in beans with juices, and simmer until creamy, about 10 minutes. Stir in escarole and parsley; simmer 10 minutes more.

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.

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.

V8 ESCAROLE AND WHITE BEAN SOUP

Steps:

• In a large saucepot, add 1st eight items and simmer on medium-low for 20 minutes.
• Add escarole and cool 3 minutes, or until wilted.
• Stir in cheese and serve.
• Garnish with fresh parsley and/or additional Parmesan cheese.