ESCAROLE AND BEAN SOUP
Provided by Giada De Laurentiis
Categories main-dish
Time 22m
Yield 6 servings
Number Of Ingredients 9
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.
Nutrition Facts : Calories 180 calorie, Fat 11 grams, SaturatedFat 1.5 grams, Carbohydrate 15 grams, Fiber 5 grams, Protein 7 grams
OLD WORLD ESCAROLE AND BEANS
After searching high and low for a soupy escarole and beans recipe, I finally created my own version. It tastes just like the appetizer I order at one of my favorite Italian restaurants in New York. It has a soupy consistency so best served in a bowl with a crusty bread for dipping. My husband asks me to make this every week. I promise you will love this recipe. The cooking technique removes the bitterness from the escarole while maintaining the firmness of the beans.
Provided by MissyPorkChop
Categories Side Dish Beans and Peas
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Place bacon in a large skillet over medium-high heat. Cook until crisp, 7 to 8 minutes. Remove the bacon and reserve the drippings in the pan. Add olive oil to the drippings and heat for 1 minute. Add the escarole; cook and stir for 3 to 4 minutes. Stir in the garlic, and continue cooking and stirring until fragrant, about 1 minute. Pour in the chicken broth and beans, and season with red pepper flakes. Simmer for 5 to 7 minutes. Ladle into bowls to serve and top with the crumbled bacon and Parmesan cheese.
Nutrition Facts : Calories 227.6 calories, Carbohydrate 22 g, Cholesterol 14.4 mg, Fat 11.4 g, Fiber 9.5 g, Protein 9.5 g, SaturatedFat 3.1 g, Sodium 927.1 mg, Sugar 1 g
ESCAROLE AND BEAN SOUP - GIADA DE LAURENTIIS
Featured on Giada De Laurentiis' FoodTV show, "Everyday Italian." Simple, easy, delicious, and soothing!
Provided by Julesong
Categories Lunch/Snacks
Time 22m
Yield 6 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 238.4, Fat 11.7, SaturatedFat 2.5, Cholesterol 4.2, Sodium 167.5, Carbohydrate 22.8, Fiber 6.8, Sugar 0.7, Protein 12.9
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 BEANS
This is a creamy concoction of escarole and beans. It's rich, and it's divine! It's also best served with a warm crusty Italian bread.
Provided by KristaP
Categories Side Dish Vegetables Greens
Time 40m
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 322.1 calories, Carbohydrate 42.7 g, Fat 11.8 g, Fiber 18.7 g, Protein 13.1 g, SaturatedFat 1.6 g, Sodium 543.4 mg, Sugar 1 g
ESCAROLE AND WHITE BEAN SOUP
This is a variation on a recipe from Lidia Bastianich. I added a few ingredients that my family loves and cut out a lot of fat. It was terrific when I made it for lunch the other day. If you cant find Aleppo pepper use crushed red pepper flakes. I love the fragrance that Aleppo pepper gives dishes though. If you used vegetable stock this would be a wonderful and filling vegetarian soup as well.
Provided by Transylmania
Categories Greens
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a medium sized soup pot combine the beans and stock and bring to a boil on high heat. Reduce heat to medium and simmer for about 10 minutes.
- Add tomatoes, oregano, escarole, and juice from the tomatoes. Break the tomatoes up a bit with your hands before you add them. Cover and simmer for 15 minutes.
- In a skillet heat the olive oil. When it is hot add the garlic and cook for about 1 minute and then add your Aleppo pepper. Cook together for about 1 more minute. Try not to let it burn.
- Add the oil with garlic and pepper to the soup, and let cook for 5 more minutes. Add salt and pepper if needed.
Nutrition Facts : Calories 450.1, Fat 12.1, SaturatedFat 1.9, Sodium 60.5, Carbohydrate 64.8, Fiber 16.1, Sugar 6.6, Protein 25.3
ESCAROLE AND BEAN SOUP
Make and share this Escarole and Bean Soup recipe from Food.com.
Provided by Richard-NYC
Categories Beans
Time 50m
Yield 4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 295.3, Fat 12, SaturatedFat 1.9, Sodium 94.8, Carbohydrate 34.4, Fiber 10.7, Sugar 1, Protein 16.1
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.
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.
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