Escarole And Bean Soup Giada De Laurentiis Recipes

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ESCAROLE AND BEAN SOUP - GIADA DE LAURENTIIS



Escarole and Bean Soup - Giada De Laurentiis image

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

2 tablespoons olive oil
2 cloves garlic, minced
1 lb escarole, chopped roughly
1 pinch salt
4 cups unsalted chicken stock
1 (15 ounce) can cannellini beans, drained and rinsed
1 ounce parmesan cheese, chunk (not grated)
salt & freshly ground black pepper, to taste
6 teaspoons extra virgin olive oil, for garnish

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

WHITE BEAN AND ESCAROLE SOUP



White Bean and Escarole Soup image

Provided by Giada De Laurentiis

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 12

1/4 cup olive oil, divided
1 onion, chopped
1 celery stalk, chopped
1 carrot, peeled and chopped
2 garlic cloves, smashed and peeled
1 1/2 teaspoons kosher salt
1/2 teaspoon red pepper flakes, optional
2 1/2 cups cooked cannellini beans, with a little of the liquid
4 cups chicken broth
1 head escarole or 5 cups baby spinach, chopped
Fennel pollen, optional garnish
Freshly grated Parmigiano-Reggiano cheese, optional garnish

Steps:

  • Heat a medium Dutch oven over medium-high heat. Add 2 tablespoons olive oil to the pan along with the onion, celery, carrot and garlic. Season with the salt and cook, stirring often for about 4 minutes, or until fragrant and soft. Add the red pepper flakes, if using, and cannellini beans and stir to combine.
  • Add the broth and bring to a simmer. Reduce the heat to medium to maintain a gentle simmer and cook for 5 minutes. Add the escarole and stir to wilt. Cook an additional 5 minutes. Serve topped with a drizzle of the remaining olive oil, fennel pollen and Parmigiano-Reggiano, if using.

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