V8 Escarole And White 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.
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WHITE BEAN SOUP WITH ESCAROLE

Steps:

• In a Dutch oven, heat oil over medium heat. Add onion and garlic; cook and stir until tender. Add broth, tomatoes, Italian seasoning and pepper flakes; bring to a boil. Reduce heat; simmer, uncovered, 15 minutes., Stir in orzo and escarole. Return to a boil; cook 12-14 minutes or until orzo is tender. Add beans; heat through, stirring occasionally. Sprinkle servings with cheese. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.

ESCAROLE AND WHITE BEAN SOUP

Steps:

• Drizzle 3 tablespoons of olive oil in a large pot set over medium-high heat.
• Lower the heat to medium, add 1 medium diced onion and saute for about 5-7 minutes until soft.
• Add the minced garlic (3-4 cloves) and diced celery (2-3 stalks) and saute for a couple of minutes.
• Season with salt and pepper and if desired, a pinch or two of red pepper flakes.
• Add approximately 3 cups of vegetable stock and allow to simmer and reduce until vegetables are soft. This can take about 15-20 minutes.
• Add the cooked (or canned) white beans and simmer for another 10 minutes or so.
• Taste and adjust seasonings.
• Add the coarsely chopped head of raw escarole and simmer until the greens are tender.
• Serve with a slice of whole wheat bread and garnish with freshly grated cheese, chopped parsley, a drizzle of olive oil and if desired a squirt of lemon juice.

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.

WHITE BEAN AND ESCAROLE SOUP WITH GARLIC

Steps:

• Heat oil in heavy large Dutch over medium-low heat. Add onion, carrot and garlic and sauté until onion is golden and tender, about 7 minutes. Discard garlic. Add escarole; stir 3 minutes. Add 4 cups broth, beans and tomatoes and bring to boil. Reduce heat to medium-low. Cover and simmer until escarole is tender and flavors blend, about 20 minutes. Thin with more broth, if desired. Season soup to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before continuing.)
• Lade soup into bowls. Sprinkle with Parmesan cheese and serve.

ESCAROLE WITH WHITE BEANS

Steps:

• In a large skillet, heat the oil over medium heat.
• Add onions to the pan and cook over medium heat, stirring occasionally, until soft, about 6 minutes. Add the garlic and cook, stirring, for 1 minute. Add the wine and broth and bring to a boil. Add the beans, escarole, salt, and pepper. Cover skillet and cook, stirring occasionally, until the escarole is completely wilted, about 10 minutes.
• Sprinkle Parmesan on top and serve.

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.

WHITE BEAN AND ESCAROLE SOUP

Steps:

• Soak beans overnight, or boil for 3 minutes and then soak for 1 hour. Drain beans, discarding the soaking liquid. Simmer beans in stock with onion, garlic, and bay leaves until beans are tender, about 1 hour. Blanch pancetta in boiling water for 5 minutes. Drain, and add to the soup halfway through cooking.
• Wash escarole, and pat dry. Roughly chop escarole; set aside.
• When beans are thoroughly cooked, add chopped escarole. Simmer for 2 minutes, and season to taste with salt and pepper.

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.