Escarole Bean And Sausage Soup Food

ESCAROLE AND BEAN SOUP WITH SAUSAGE

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 WITH WHITE BEANS & SAUSAGE

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.

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.

ESCAROLE SOUP

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.

ESCAROLE WITH ITALIAN SAUSAGE AND WHITE BEANS

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, 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.

WHITE BEAN, BACON, AND ESCAROLE SOUP WITH DAD'S SAUSAGE BREAD

Steps:

• Place the beans in cold water to cover by about 3 inches. Soak for 8 hours or overnight, refrigerated. Drain well and set aside.
• Combine the whole garlic clove, thyme, peppercorns, and bay leaf in a cheesecloth bag. Tie the bag closed and set aside.
• Place the bacon in a large saucepan over medium heat and saute for about 7 minutes or until the fat has rendered out and the bacon is crisp. Drain off all but 1 tablespoon of the fat. Add the onion, carrot, leek, and celery and saute for about 5 minutes or until the vegetables are soft but have not taken on any color. Add the reserved soaked beans and cheesecloth bag along with the stock or broth and bring to a boil. Season, to taste, with salt and pepper. Lower the heat and simmer, stirring frequently, for about 1 1/2 hours or until the beans are very tender.
• Heat the olive oil in a large saute pan over medium heat. Add the minced garlic and saute for 1 minute. Add the escarole and saute for about 4 minutes or until the escarole is wilted. Add the escarole to the soup. Taste and adjust the seasoning with salt and, if using, crushed red pepper. Serve hot with Dad's Sausage Bread, if desired.
• Heat the water, olive oil and honey in a small saucepan over low heat to 115 degrees. Set aside and keep warm.
• Combine flour, yeast and salt in a large mixing bowl. Slowly drizzle water mixture over the flour, blending the liquid in with a wooden spoon. If the dough is too sticky to handle, add additional flour, 1/4 cup at time. Place the dough on a clean surface and knead for about 10 minutes. Cut the dough into 3 equal pieces and form each piece into a loaf shape. Cover and allow to rise for about 1 hour or until loaves have doubled in size.
• While the dough is rising, place the sausage and black pepper in a nonstick saute pan over medium heat. Cook, stirring frequently, for about 10 minutes or until nicely browned. Drain off excess fat; place the sausage on a triple layer of paper towel to drain thoroughly.
• Place 2 of the eggs in a small bowl and whisk to combine. Set aside. Place remaining egg in another small bowl and whisk to blend. Set aside.
• Combine the sausage with the mozzarella, Parmesan cheese and parsley. Add the 2 beaten eggs and mix to combine well. Set aside.
• Cut into but not through each loaf of dough, lengthwise, and open up each half. Place an equal portion of the sausage mixture down the center of each loaf. Pull the sides up and over the sausage to encase it, working the dough closed. Place the loaves, seam side down, on a greased cookie sheet or pizza stone. Cover and let rise for 20 minutes.
• Preheat oven to 375 degrees.
• Using a pastry brush, lightly coat each loaf with remaining beaten egg. Place in the preheated oven and bake for about 45 minutes or until golden brown. Remove from the oven and allow to rest for at least 10 minutes before cutting. Serve warm.

ESCAROLE, BEANS, SAUSAGE AND PEPPERS CHEAT SHEET

Steps:

• Preheat the oven or grill to 425 degrees F.
• Put the oil in a sheet tray, then tear off big clumps of the sausage and arrange in the oil in a single layer. Arrange the garlic, onion and red peppers around the sausage. Sprinkle with salt and pepper. Roast until the sausage is browned on the bottom, 8 to 10 minutes. Remove from the oven and add the beans, chicken stock, smoked paprika, escarole, juice from 1/2 lemon and salt. Gently toss together and place back in the oven for another 5 to 8 minutes, stirring halfway through.
• Remove from the oven and stir again. The escarole should be half the size now and easier to mix in with the rest of the ingredients. Serve over the ditalini or rice. Garnish with some juice from the remaining lemon half and grated Parmesan. This would also be wonderful in a fresh hoagie roll.

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 WITH ITALIAN SAUSAGE AND WHITE BEANS

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.

PASTA WITH SAUSAGE, WHITE BEANS AND ESCAROLE

Steps:

• Heat oil in a large skillet, cook sausage over medium heat 10 minutes, remove and slice into 1 inch chunks.
• Add onions, garlic and escarole to the skillet and cook until the escarole is wilted.
• Add broths, sausage and cannelini beans and simmer 15 minutes.
• Stir in cheese and mix with hot pasta.

SAUSAGE, ESCAROLE AND WHITE BEAN RAGOUT

Steps:

• Heat a large nonstick skillet with high sides over medium-high heat. Coat pan with cooking spray.
• If you prefer crumbled sausage, remove casings. Add sausage and onion to pan, and cook 4 minutes or until sausage browns, stirring to crumble.
• If you prefer sausage slices, cook whole sausages in a little water until almost firm. Slice sausages and return to pan with onion and cook until onion is lightly browned and no pink remains in sausage.
• Stir in potatoes, wine, garlic, beans and chicken broth; return to 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.

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.