ESCAROLE SOUP
This wonderful Italian soup is a hearty addition to your weeknight meal rota.
Provided by Erren Hart
Categories Soup
Time 35m
Number Of Ingredients 10
Steps:
- Heat 2 tablespoons of olive oil in a large pot over medium heat.
- Add the onion and cook until soft.
- Add the garlic and cook another minute.
- Add the chicken stock, Parmesan cheese rind, and a pinch of salt.
- Add the escarole and allow to wilt about 2 minutes.
- Cover and simmer until the escarole is the softness you prefer.
- While the soup simmers, cook the pasta according to package instructions and set aside until needed.
- Add the lemon juice, and taste for seasoning then season the soup with salt to taste.
- Ladle onto the pasta in soup bowls and serve hot.
Nutrition Facts : Calories 421 kcal, Carbohydrate 58 g, Protein 18 g, Fat 13 g, SaturatedFat 3 g, Cholesterol 12 mg, Sodium 487 mg, Fiber 6 g, Sugar 7 g, ServingSize 1 serving
ESCAROLE SOUP WITH CAESAR CROUTONS
Provided by Rachael Ray : Food Network
Time 45m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F.
- For the croutons: Place a wire rack over a baking sheet. Trim the crust from the bread and cut it into 1 1/2-inch cubes. Spread the bread cubes on the rack and toast in the oven until light golden, 12 to 15 minutes.
- In a small pot, heat the EVOO with the anchovies over medium-low heat. When the anchovies melt into the oil, stir in the Worcestershire sauce, garlic and lemon juice, then remove from the heat. Place the croutons in a bowl, pour the dressing over them and toss to coat. Sprinkle with cheese and season liberally with pepper. Spread the croutons on the baking sheet and return to the oven until they are deep golden and the cheese has set, 7 to 10 minutes.
- For the soup: Heat the EVOO in a soup pot over medium heat. Add the garlic and onions, and season with salt and pepper. Cook until softened, 5 to 6 minutes. Add the escarole and cook until wilted, then season with salt, pepper and nutmeg. Add the chicken stock, beans and lemon zest. Simmer at a low boil until the greens are tender and no longer bitter. Serve topped with the Caesar croutons.
- Cooks' Note: If you are making the soup ahead of time, cool and store it in the refrigerator. Cool the croutons and store them in foil in a cool, dry place. Reheat the soup over medium heat and reheat the croutons in a foil pouch if you wish to serve them warm.
ESCAROLE SOUP WITH BACON AND CROUTONS
Provided by Maria Thomann
Categories Soup/Stew Leafy Green Herb Sauté Lunch Parmesan Basil Bacon Winter Escarole Bon Appétit Massachusetts Sugar Conscious Peanut Free Tree Nut Free Soy Free
Yield Serves 8
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F. Brush bread with oil. Arrange on baking sheet. Bake bread until golden, about 10 minutes.
- Sauté bacon and onion in pot over medium heat until brown, about 20 minutes. Add broth, basil and rosemary, then escarole. Simmer until escarole is tender, about 25 minutes. Mix in 2/3 cup Parmesan. Season with salt and pepper.
- Place croutons in bowls; ladle soup over. Pass remaining 1 cup Parmesan.
ESCAROLE SOUP
Steps:
- Preheat the oven to 350 degrees. Cut off the core of the escarole, wash it and then place it in a pot with a couple cups of water to steam it. While escarole is steaming, put the meat in a bowl and cover it lightly with a layer of garlic salt, layer of black pepper and 2 layers of cheese. Then, add a layer of breadcrumbs and 1 egg. Mix well. Roll the mixture into 1/2-inch meatballs. Place the meatballs on a baking sheet and bake for 15 minutes. Remove the cooked meatballs from the oven and place them in a brown paper bag with a paper towel. Shake the bag a few times to eliminate excess grease. Drain the steamed escarole and chop it. After chopping the escarole, drain it again.
- Fill a 16 quart stock pot a little more than halfway with cold water. Add chicken, celery, carrots and salt and pepper to taste. Cook on medium heat for approximately 1 1/2 to 2 hours, skimming the top of the pot every 15 minutes or so. Be careful not to add too much salt to the soup until it is finished because the escarole, eggs and cheese have salt in them. After cooking, remove the chicken from the broth and let cool. Turn the stove up to high and bring the broth to a boil. Once the broth comes to a boil, add the escarole and the meatballs. Stir until completely mixed. Cut the chicken into bite sized pieces and add to the soup. Bring soup back to a boil. In a bowl, mix together the eggs and cheese with a wire whisk. Slowly stir the egg/cheese mixture into the boiling soup. Reseason if necessary. Cover the pot and remove from the heat. Let it sit for 15 minutes prior to serving.
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 BACON AND WHITE BEANS
pulled and adapted from Jan/Feb 2007 issue of Cooking Light. It's not the most awe inspiring food ever, but it is satisfying and easy to make. Don't skip on the bacon. It doesn't end up adding that much fat and it adds a ton of flavor. I served it with quinoa.
Provided by Umberle
Categories Stew
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook bacon in a large saucepan over medium heat until crisp. Remove with a slotted spoon. Pour off and discard all but 2 tsp drippings from pan. Set bacon aside.
- Add onion to drippings in pan; cook until golden brown (about 12 minutes). Add garlic; cook about 2 minutes, stirring frequently. Add escarole; cook 2 minutes or until escarole wilts, stirring frequently. Add sugar, salt, pepper, and broth; cook 15 minutes or until escarole is tender, stirring occasionally.
- Add beans; cook 2 minutes or until thoroughly heated. Sprinkle with bacon.
Nutrition Facts : Calories 248, Fat 5.7, SaturatedFat 1.9, Cholesterol 7.7, Sodium 121.5, Carbohydrate 37.2, Fiber 10.1, Sugar 3.4, Protein 13.9
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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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