Escarole And Bean Soup With Sausage Recipes

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ESCAROLE AND BEAN SOUP WITH SAUSAGE



Escarole and Bean Soup With Sausage image

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

1 lb Italian turkey sausage link
3 tablespoons olive oil, divided
1 large onion, chopped
3 garlic cloves, chopped
1 head escarole, washed and coarsly chopped
salt and pepper
6 cups chicken broth
15 1/2 ounces cannellini beans, drained
1/2 cup orzo pasta
1/4 cup finely chopped fresh parsley
2 tablespoons lemon juice (optional)

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 AND BEAN SOUP



Escarole and Bean Soup image

Provided by Giada De Laurentiis

Time 22m

Yield 6 servings

Number Of Ingredients 10

2 tablespoons olive oil
2 garlic cloves, chopped
1 pound escarole, chopped
Salt
4 cups low-salt chicken broth
1 (15-ounce) can cannellini beans, drained and rinsed
1 (1-ounce) piece Parmesan
Freshly ground black pepper
6 teaspoons extra-virgin olive oil
Serving suggestion: crusty bread

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.

SAUSAGE-BEAN SOUP



Sausage-Bean Soup image

Provided by Food Network Kitchen

Categories     main-dish

Number Of Ingredients 0

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.

SAUSAGE & CANNELLINI BEAN SOUP



Sausage & Cannellini Bean Soup image

Here's my reproduction of a dish from a famous Chicago eatery. We think it rivals the original. I usually cook this at least once a week. It's a tasty way to keep my lunchbox full of healthy options. -Marilyn McGinnis, Peoria, Arizona

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 10

3 Italian turkey sausage links (4 ounces each), casings removed
1 medium onion, chopped
2 garlic cloves, minced
1 can (15 ounces) cannellini beans, rinsed and drained
1 can (14-1/2 ounces) reduced-sodium chicken broth
1 cup water
1/4 cup white wine or additional reduced-sodium chicken broth
1/4 teaspoon pepper
1 bunch escarole or spinach, chopped
4 teaspoons shredded Parmesan cheese

Steps:

  • Cook the sausage and onion in a large saucepan over medium heat until meat is no longer pink; drain. Add garlic; cook 1 minute longer., Stir in the beans, broth, water, wine and pepper. Bring to a boil. Add escarole; heat through. Sprinkle with cheese.

Nutrition Facts : Calories 232 calories, Fat 6g fat (2g saturated fat), Cholesterol 33mg cholesterol, Sodium 837mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 9g fiber), Protein 17g protein.

ESCAROLE WITH ITALIAN SAUSAGE AND WHITE BEANS



Escarole with Italian Sausage and White Beans image

Serve this dish as a side at a pot-luck gathering or for a quick-and-easy one-pot dinner.

Categories     Soup/Stew     Bean     Leafy Green     Sauté     Sausage     White Wine     Winter     Prosciutto     Escarole     Simmer     Bon Appétit     Dinner

Yield 12 servings as a side-dish or 6 as main-course

Number Of Ingredients 11

3 tablespoons olive oil
12 Italian sausages (about 3 pounds), casings removed
1 cup chopped onion
1/2 cup chopped prosciutto (about 2 ounces)
1 tablespoon minced garlic
1/2 teaspoon dried crushed red pepper
1 large head escarole, chopped (about 10 cups)
3/4 cup dry white wine
4 (15-ounce) cans Great Northern beans, rinsed, drained
1 cup chicken stock or canned low-salt chicken broth
Freshly grated Parmesan cheese (optional)

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 SOUP



Escarole Soup image

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

1 tablespoon olive oil
2 pounds bulk Italian sausage
2 (32 ounce) cartons chicken broth
2 (15 ounce) cans cannellini beans, rinsed and drained
1 head escarole, chopped
1 (15 ounce) can tomato sauce

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, BEAN AND SAUSAGE SOUP



Escarole, Bean and Sausage Soup image

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

2 tablespoons olive oil
3/4 pound kielbasa sausage, diced
4 large garlic cloves, chopped
1 large head escarole, coarsely chopped
3 14 1/2-ounce cans low-salt chicken broth
1 15-ounce can cannellini (white kidney beans)
Grated Parmesan cheese

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 WITH ITALIAN SAUSAGE AND WHITE BEANS



Escarole With Italian Sausage and White Beans image

Make and share this Escarole With Italian Sausage and White Beans recipe from Food.com.

Provided by Alan in SW Florida

Categories     One Dish Meal

Time 1h

Yield 6 main courses, 12 serving(s)

Number Of Ingredients 11

3 tablespoons olive oil
12 Italian sausages, casings removed (about 3 pounds)
1 cup chopped onion
1/2 cup chopped prosciutto (about 2 ounces)
1 tablespoon minced garlic
1/2 teaspoon dry crushed red pepper
1 large head escarole, chopped (about 10 cups)
3/4 cup dry white wine
4 (15 ounce) cans great northern beans, rinsed and drained
1/2 cup chicken stock or 1/2 cup canned low sodium chicken broth
freshly grated parmesan cheese (optional)

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.

Nutrition Facts : Calories 475.7, Fat 26.8, SaturatedFat 8.6, Cholesterol 47.6, Sodium 1029.1, Carbohydrate 30.6, Fiber 9.4, Sugar 1.7, Protein 26.1

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