Escarole And White Bean Soup Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

WHITE BEAN AND ESCAROLE SOUP



White Bean and Escarole Soup image

Provided by Food Network Kitchen

Categories     side-dish

Time 50m

Yield 6 servings

Number Of Ingredients 12

2 tablespoons olive oil
2 ounces pancetta or prosciutto cut into 1/4-inch cubes
1/2 cup diced onion
4 cloves garlic, minced
1 teaspoon minced rosemary or thyme
1/4 teaspoon red pepper flakes
1 head escarole, (about 1 pound) trimmed, washed, and coarsely chopped
Two 15 ounce cans cannellini beans, rinsed and drained
1 cup peeled, seeded, and chopped vine-ripened tomato or chopped canned plum tomato
5 cups chicken broth, homemade or low-sodium canned
1 teaspoon kosher salt plus more
Freshly ground black pepper

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.
  • Copyright 2001 Television Food Network, G.P. All rights reserved.

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.

WHITE BEAN AND ESCAROLE SOUP



White Bean and Escarole Soup image

Provided by Food Network Kitchen

Time 30m

Yield 6 servings

Number Of Ingredients 12

2 tablespoons olive oil
2 ounces pancetta or prosciutto, diced
1/2 cup diced onion
4 cloves garlic, minced
1 teaspoon minced fresh rosemary or thyme leaves
1/4 teaspoon red pepper flakes
1 head escarole, (about 1 pound) trimmed, washed, and coarsely chopped
Two 15 ounce cans cannellini beans, rinsed and drained
1 cup chopped canned whole tomatoes
5 cups homemade or canned low-sodium chicken broth
1 teaspoon kosher salt plus more to taste
Freshly ground black pepper to taste

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 the 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 until wilted, about 2 minutes more. Add the beans, tomato, broth, and salt; 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. Serve immediately with the oil and/or cheese and the crusty bread.

WHITE BEAN AND ESCAROLE SOUP



White Bean and Escarole Soup image

Provided by Food Network Kitchen

Categories     main-dish

Time 55m

Yield 6 servings

Number Of Ingredients 12

2 tablespoons extra-virgin olive oil, plus more for drizzling
2 ounces pancetta, chopped (about 1/3 cup)
1 small onion, chopped
4 cloves garlic, minced
1 small sprig fresh rosemary
1/4 teaspoon red pepper flakes
1 head escarole, (about 1 pound) coarsely chopped
5 cups chicken broth, homemade or low-fat canned
2 (15-ounce) cans Great Northern (cannellini) beans, rinsed and drained
1 cup chopped canned tomato
Kosher salt and freshly ground black pepper
Freshly grated Parmesan, optional

Steps:

  • Heat the oil in a soup pot, over medium heat, add the pancetta, and cook until just brown, about 5 minutes. Transfer the pancetta to a plate with a slotted spoon and set aside. Add the onion to the pot and cook, stirring occasionally until golden, about 10 minutes. Add the garlic, rosemary, and pepper flakes, cook until translucent, about 3 minutes more.
  • Stir in the escarole and cook until just wilted, about 2 minutes. Add the broth, beans, tomato, and bring to a gentle simmer. Season with salt, to taste. Cover, and cook until slightly thickened, about for 10 to 15 minutes. Stir in the reserved pancetta and season with salt and pepper, to taste. Serve in bowls with a drizzle of olive oil and Parmesan, if desired.

TOMATO AND ESCAROLE SOUP WITH WHITE BEANS



Tomato and Escarole Soup With White Beans image

"SOUP'S ON!" -- So are health and flavor. A mug of steaming homemade soup is comforting, satisfying and good for the soul as well as the waistline. In our home this broth-based soup is a quick and easy suppertime solution, and a terriffic way to fill up on vegetables.

Provided by Feast Your Eyes

Categories     Stocks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 14

1 tablespoon extra virgin olive oil
1 small yellow onion, chopped
4 garlic cloves, minced
2 (14 1/2 ounce) cans low-sodium low-fat vegetable broth
1 small carrot, diced
1 (14 1/2 ounce) can tomatoes with juice, diced
1/4 cup reduced-sodium ham, diced
3/4 cup angel hair pasta or 3/4 cup pastina
1/2 teaspoon crushed red pepper flakes (rub between fingers to waken flavor)
1/4 teaspoon fresh ground black pepper
1/2 cup water
1 (15 ounce) can white kidney beans, rinshed and drained
4 cups escarole, roughly chopped (Other choices ( dandelion greens, mustard greens or spinach)
1/2 cup grated parmesan cheese

Steps:

  • In a large dutch oven over a medium-high flame, heat the oil. Add the onion and garlic. Saute until the onions are soft and translucent, and the garlic begins to "dance".
  • To the onion and garlic add the broth and the carrots; bring to simmer over medium-high heat. Reduce the heat and simmer, covered, for 5 minutes - or until the carrots are almost tender.
  • Stir in the tomatoes with juice, ham, orzo (or your choice), red pepper, black pepper, and water. Increase the heat to medium high and return to a simmer. Cook until pasta is tender (about 5 minutes). Add white beans and escarole; cover and cook - stirring often - until escarole is tender and the flavors blend (approximately another 5 minutes). Ladle into warmed soup bowls and sprinkle with parmesan cheese. A freshly tossed salad and warm crusty bread makes this meal complete!

ESCAROLE AND WHITE BEAN SOUP



Escarole and White Bean Soup image

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

2 (15 ounce) cans cannellini beans
1 medium head escarole, sliced finely (about 6 cups when cut finely)
2 cups low sodium chicken broth
1 (28 ounce) can peeled whole tomatoes
2 teaspoons oregano
3 tablespoons olive oil
6 garlic cloves, peeled and smashed
1 -2 teaspoon aleppo pepper
salt and pepper

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

WHITE BEAN SOUP WITH ESCAROLE



White Bean Soup with Escarole image

This escarole and bean soup has become a favorite because it uses kitchen staples, it's packed with healthy ingredients and is a cinch to prepare. If I can't find escarole, I sub fresh spinach at the very end of cooking. -Gina Samokar, North Haven, Connecticut

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 8 servings (2 quarts).

Number Of Ingredients 11

1 tablespoon olive oil
1 small onion, chopped
5 garlic cloves, minced
3 cans (14-1/2 ounces each) reduced-sodium chicken broth
1 can (14-1/2 ounces) diced tomatoes, undrained
1/2 teaspoon Italian seasoning
1/4 teaspoon crushed red pepper flakes
1 cup uncooked whole wheat orzo pasta
1 bunch escarole or spinach, coarsely chopped (about 8 cups)
1 can (15 ounces) cannellini beans, rinsed and drained
1/4 cup grated Parmesan cheese

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.

Nutrition Facts : Calories 174 calories, Fat 3g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 572mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 8g fiber), Protein 9g protein. Diabetic Exchanges

MARK BITTMAN'S WHITE BEAN AND ESCAROLE SOUP



Mark Bittman's White Bean and Escarole Soup image

Make and share this Mark Bittman's White Bean and Escarole Soup recipe from Food.com.

Provided by lyf1501

Categories     Beans

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

1/3 cup olive oil
1 tablespoon sliced garlic
1 teaspoon chili flakes (to taste)
1 lb escarole
1 cup cooked white beans
3 cups chicken stock or 3 cups water
2 small tomatoes
salt and pepper

Steps:

  • Put half the oil in a large, deep skillet or casserole and turn heat to medium. Put half the garlic in oil, with and chilies. Stir occasionally until garlic begins to color. Add escarole and tomatoes and stir; add beans and stock or water and adjust heat so mixture simmers steadily. Cover.
  • Cook about 15 minutes, or until escarole is tender. Stir in rest of garlic and cook another minute, then taste and adjust seasoning, drizzle with reserved olive oil, and serve.

Nutrition Facts : Calories 333, Fat 20.8, SaturatedFat 3.2, Cholesterol 5.4, Sodium 295.2, Carbohydrate 27.4, Fiber 7.5, Sugar 4.4, Protein 11.3

WHITE BEAN AND ESCAROLE SOUP WITH GARLIC



White Bean and Escarole Soup with Garlic image

Easy to make and satisfying White Bean and Escarole Soup recipe

Categories     Soup/Stew     Bean     Garlic     Tomato     Sauté     Vegetarian     Quick & Easy     Escarole     Bon Appétit

Yield Serves 4

Number Of Ingredients 9

1 tablespoons olive oil
1 cup chopped onion
1 large carrot, cut into small dice
5 large garlic cloves, peeled, flattened
3 cups (packed) 1-inch pieces escarole (about 1/2 large head)
4 cups (or more) canned vegetable broth or low-salt chicken broth
3 1/4 cups cooked Great Northern beans or two 15-ounce cans cannellini (white kidney beans), rinsed, drained
1 14 1/2- to 16-ounce can diced tomatoes, drained
2 tablespoons freshly grated Parmesan cheese

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 AND BEANS



Escarole and Beans image

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

3 tablespoons olive oil, divided
2 large heads escarole
salt and pepper to taste
¼ teaspoon crushed red pepper flakes
1 clove garlic, minced
2 (16 ounce) cans cannellini beans, undrained
3 sprigs fresh parsley, chopped

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

WHITE BEAN AND BACON SOUP WITH ESCAROLE



White Bean and Bacon Soup with Escarole image

Bacon is a fundamental ingredient in many slow-cooked recipes, imparting richness to otherwise one-dimensional dishes. Mild applewood-smoked bacon enhances the subtle flavors of this soup of beans and greens.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Yield Makes about 10 cups

Number Of Ingredients 11

2 tablespoons extra-virgin olive oil
10 ounces applewood-smoked slab bacon, cut into 3/4-inch cubes
2 medium onions (about 6 ounces each), finely chopped
1 large shallot, finely chopped
1 garlic clove, minced
2 quarts homemade or low-sodium store-bought chicken stock
1 pound dried white beans, soaked overnight, drained, and rinsed
3 large thyme sprigs
1/4 teaspoon cayenne pepper
Coarse salt and freshly ground pepper
1 head escarole, cut crosswise into strips

Steps:

  • Heat oil in a large, heavy saucepan over medium heat until hot but not smoking. Add bacon, and cook, stirring occasionally, until crisp, about 12 minutes. Using a slotted spoon, transfer to a plate.
  • Add onions and shallot to pan; cook, stirring occasionally, until onions are translucent and soft, about 8 minutes. Add garlic; cook 1 minute more.
  • Return bacon to pan. Stir in stock, beans, thyme, cayenne, and 1 teaspoon salt; season with pepper. Bring to a boil. Reduce heat; cover, and simmer 30 minutes. Uncover, and cook until beans are tender, about 1 1/2 hours more.
  • Stir in escarole. Cook 2 minutes. Season with salt and pepper.

ESCAROLE AND WHITE BEAN SOUP



Escarole and White Bean Soup image

Categories     Soup/Stew     Bean     Leafy Green     Vegetable     Sauté     Quick & Easy     Lunch     Fall     Healthy     Escarole     Simmer     Gourmet     Sugar Conscious     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 10

1 head escarole (1 pound), tough ribs discarded and leaves thinly sliced (8 cups)
2 tablespoons olive oil
1 medium onion, chopped
1 large garlic clove, chopped
1 large celery rib, cut diagonally into 1/8-inch-thick slices
2 carrots, cut diagonally into 1/8-inch-thick slices
2 (13 1/2- to 14 1/2-ounce) cans chicken broth or vegetable broth
3 cups water
1 (16- to 19-ounce) can white beans such as cannellini, rinsed and drained
Accompaniment: grated parmesan

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.

ESCAROLE WITH WHITE BEANS



Escarole With White Beans image

I grew up eating this, not just as a side dish, but as a main meal. My grandmother would make a pot of it, and spoon some over a thick slab of Italian bread, which would absorb the juices. This is true comfort food to me! However, if that doesn't sound like a meal to you, you can always add 1 pound of Italian sausage. Reduce the olive oil to 1 T., and cook the sausage, turning occasionally, until browned and cooked through, about 10 minutes. Transfer to a cutting board and let rest at least 5 minutes before slicing. Then add the onions to the pan and continue from there.

Provided by JackieOhNo

Categories     Greens

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

2 tablespoons olive oil
2 small onions, quartered and sliced
3 garlic cloves, minced
1/2 cup dry white wine (I use Sauvignon Blanc)
1 cup chicken broth
1 (19 ounce) can cannellini beans (do not drain or rinse)
1 small escarole, tough stems removed and roughly chopped
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup grated parmesan cheese

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.

WHITE BEAN AND ESCAROLE SOUP



White Bean and Escarole Soup image

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 9

1 pound navy beans
12 cups Homemade Beef Stock
1 large onion, minced
3 cloves garlic, minced
2 bay leaves
1/4 pound pancetta (Italian raw bacon), cut into 1/4-inch cubes
1 large head of large escarole
Salt
Freshly ground black pepper

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 WHITE BEAN SOUP



Escarole and White Bean Soup image

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 10

2 heads escarole
3/4 cup olive oil
4 cloves garlic, minced
2 cans cannellini beans
1/2 teaspoon oregano
1/2 teaspoon red-pepper flakes
2 (15.5-ounce) cans chicken broth
Salt and pepper, to taste
Parmesan cheese, for serving
Black pepper biscotti, for serving

Steps:

  • Fill a large basin with water and add escarole; drain basin, refill with water, and return escarole to basin. Repeat this process at least 4 times, or until basin is free of sand. Drain, and chop escarole into bite-size pieces.
  • Bring a large pot of water to a boil. Add escarole and cook 20 minutes. Drain.
  • Heat oil in a Dutch oven over medium heat. Add garlic and cook until golden brown, 6 to 8 minutes. Add beans in their liquid, oregano, red-pepper flakes, chicken broth, and escarole. Raise heat and bring soup to a simmer; cover and cook 15 minutes.
  • Place biscotti in individual serving bowls. Ladle soup into bowls and garnish with Parmesan cheese.

V8 ESCAROLE AND WHITE BEAN SOUP



V8 Escarole and White Bean Soup image

Recipe from First Magazine 11/3/08. This recipe can easily be made vegetarian by substituting the chicken bouillon for a veggie version and then could be vegan by eliminating the cheese!

Provided by januarybride

Categories     Clear Soup

Time 27m

Yield 4-6 serving(s)

Number Of Ingredients 10

3 cups water
1 (19 ounce) can cannellini beans, drained
2 chicken bouillon cubes
1 cup vegetable juice
1 cup chopped onion
1 cup chopped carrot
2 tablespoons chopped garlic
1/2 teaspoon italian seasoning
4 cups chopped escarole
1/2 cup parmesan cheese

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.

Nutrition Facts : Calories 300.7, Fat 4.6, SaturatedFat 2.4, Cholesterol 11.3, Sodium 769.7, Carbohydrate 47.1, Fiber 11.9, Sugar 6.1, Protein 20.1

More about "escarole and white bean soup recipes"

BEST ESCAROLE & WHITE BEAN SOUP RECIPE - DELISH
best-escarole-white-bean-soup-recipe-delish image
2019-03-02 Directions. In a large pot over medium heat, heat oil. Add onion, celery, and leek and cook until slightly soft, 5 minutes. Add garlic, thyme, and …
From delish.com
4/5 (5)
Occupation Senior Food Editor
Cuisine American
Total Time 40 mins


ESCAROLE AND WHITE BEAN SOUP - LIDIA
escarole-and-white-bean-soup-lidia image
Season the beans to taste with salt, then stir in the escarole, and cook, stirring occasionally, until the escarole is quite tender, about 15 minutes. Remove the pot from the heat. Heat the remaining olive oil in a small skillet over medium heat. …
From lidiasitaly.com


WHITE BEAN AND ESCAROLE SOUP RECIPE | HARDCORE ITALIANS
2021-08-24 1 can (14-1/2 ounces) diced tomatoes, undrained. 1/2 teaspoon Italian seasoning. 1/4 teaspoon crushed red pepper flakes. 1 cup uncooked whole wheat orzo pasta. 1 bunch escarole or spinach, coarsely chopped (about 8 cups) 1 can (15 ounces) cannellini beans, rinsed and drained. 1/4 cup grated Parmesan cheese. Directions here.
From hardcoreitalians.blog


ESCAROLE AND WHITE BEAN SOUP [VEGAN] - ONE GREEN PLANET
1 pound dried cannellini beans, picked over and rinsed; 2 tablespoons extra-virgin olive oil; 5 or 6 cloves garlic, minced; 2 stalks celery, very thinly sliced, plus any leaves from the head of celery
From onegreenplanet.org


TUSCAN WHITE BEAN SOUP WITH ESCAROLE RECIPE | MYRECIPES
Step 1. Heat a large Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add onion, and sauté for 4 minutes, stirring frequently. Add garlic, and sauté for 30 seconds. Add vegetable broth and the next 5 ingredients (through cheese rind); bring to a …
From myrecipes.com


ESCAROLE & WHITE BEAN SOUP WITH RUSTIC CROUTONS - RECIPE
Heat the olive oil in a 4-qt. low-sided soup pot or Dutch oven over medium to medium-high heat. Add the onion and pancetta and sauté until the onion is softened and both are browned, about 12 minutes. Add the garlic, stir, and sauté until fragrant, 30 seconds to 1 minute. Add the escarole and stir thoroughly to coat the leaves (and to deglaze ...
From finecooking.com


WHITE BEAN AND ESCAROLE SOUP RECIPE - LIFEDONEWELL
Instructions. Heat the oil over high heat. Add the onions, carrots, and garlic and cook until softened. Add the potatoes and some salt. Add the escarole, stirring well. Add broth or water and the bay leaf. Add the beans. Bring to a boil, reduce heat, and cook at a simmer until the potatoes are tender, about 25 minutes.
From lifedonewell.today


ESCAROLE AND WHITE BEAN SOUP RECIPE | MYRECIPES
Set a 4- to 5-quart pan over medium-high heat. When hot, add oil, onion, garlic, and prosciutto; stir often until onion is limp, 3 to 5 minutes. Add broth and beans, cover, and bring to a boil over high heat. Stir in escarole and cook just until wilted, about 1 minute. Add salt and pepper to taste.
From myrecipes.com


EASY WHITE BEAN AND ESCAROLE SOUP (8-INGREDIENTS & OIL-FREE)
2018-11-30 Once warmed, add in the shallots, salt, and red pepper flakes. Cook until the shallots are softened, about 3-4 minutes. Once the shallots are softened, add the garlic and cook for 2-3 minutes more. Add 2 tablespoons of vegetable broth or as needed to prevent burning. Add the escarole and cook for about 5 minutes, or until the escarole is wilted.
From sweetsimplevegan.com


WHITE BEAN AND ESCAROLE SOUP WITH GARLIC RECIPE | BON APPéTIT
1996-02-29 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 ...
From bonappetit.com


ESCAROLE AND WHITE BEAN SOUP - SHE LOVES BISCOTTI
2020-01-11 How to make escarole and beans. In a large pot, heat 3 tablespoons of olive oil over medium-high heat. Lower the heat to medium, add the diced onions (1 medium) 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.
From shelovesbiscotti.com


CREAMY WHITE BEAN SOUP WITH ESCAROLE - CHRISTINA COOKS
1 tablespoon sweet white miso. 1 cup finely diced escarole. Step By Step Instructions: Place bay leaf in a soup pot. Place beans on top. Add water bring to a boil, uncovered, over high heat. Boil 5 minutes. Cover; reduce heat to low simmer until soft, about 1 hour. Meanwhile, place oil and onion in a skillet over medium heat.
From christinacooks.com


ESCAROLE AND WHITE BEAN SOUP RECIPE - CREATE THE MOST AMAZING …
All cool recipes and cooking guide for Escarole And White Bean Soup Recipe are provided here for you to discover and enjoy. Healthy Menu. Healthy Vegetarian Recipes For Weight Loss Healthy Nut Bread Recipe Walnut Muffin Recipe Healthy Healthy Cobb Salad Recipe ...
From recipeshappy.com


TUSCAN WHITE BEAN AND ESCAROLE SOUP (ACQUACOTTA) - JANINE'S …
2020-07-29 5. Add broth and fennel bulb to pot and bring to simmer. Reduce heat to medium-low and simmer until fennel begins to soften, 5 to 7 minutes. 6. Stir in beans and escarole and cook until fennel is fully tender, about 10 minutes. 7. Whisk egg yolks and reserved bean liquid together in bowl, then stir into soup. 8.
From janinesrecipes.com


WHITE BEAN ESCAROLE SOUP - RB AND MINDY
2013-01-01 Ingredients. 2 medium onions; 3 tablespoons olive oil; 4 garlic cloves, crushed, peeled and finely chopped; 6 cups cooked white beans, drained (1 pound cooked dried white beans or use 3 or 4 cans)
From rbandmindy.com


ESCAROLE & WHITE BEAN SOUP RECIPE | EATINGWELL
Directions. Instructions Checklist. Step 1. Heat oil in a Dutch oven over medium heat. Add onion, tomatoes, celery, carrot, garlic, Italian seasoning and pepper and cook, stirring often, until the vegetables are beginning to soften and the onion is translucent, about 10 minutes.
From eatingwell.com


VEGETARIAN ESCAROLE AND WHITE BEAN SOUP - LETTY'S KITCHEN
2021-08-10 Stir in the beans, the cheese, and the broth. Let simmer until escarole is tender and beans are soft, about 20 minutes. Taste the broth and adjust the seasonings. If you wish, add more broth for a soupier consistency. Serve in individual bowls. Drizzle each serving with a …
From lettyskitchen.com


WHITE BEAN ESCAROLE SOUP - MAYO CLINIC
2018-02-23 In a large pot over medium heat, heat the oil. Add the onion, garlic and sage. Cook for 5 minutes or until onions are translucent. Add the vegetable stock, beans and tomatoes to the pot. Simmer for 20 to 30 minutes. Transfer two-thirds of the soup to a blender or food processor and process until pureed. Stir puree back into the pot.
From mayoclinic.org


ESCAROLE AND WHITE BEAN SOUP | JJINBROOKLYN | COPY ME THAT
4 cups cooked white beans with cooking liquid or 2-15 ounce cans Italian Cannellini beans, drained not rinsed 1 head escarole rinsed and roughly chopped salt and pepper to taste
From copymethat.com


HOMEMADE ESCAROLE SOUP WITH BEANS - SWIRLS OF FLAVOR
2014-08-18 Heat oil in saucepot over medium-high heat. Cook onion, garlic, basil, kosher salt and pepper until onion begins to soften, about 3 minutes. Stir in escarole and cook until just wilted, stirring occasionally. Add broth and beans. Bring to a boil. Reduce heat to medium and simmer until greens are tender and soup is heated through, about 15 minutes.
From swirlsofflavor.com


ESCAROLE AND WHITE BEAN SOUP | EMERILS.COM
Reduce heat so that the soup just simmers and cook until the broth is flavorful, 30 to 45 minutes. Add the beans and cook for 15 minutes, then add the escarole and cook until it is soft and wilted and flavors have come together, 10 to 15 minutes longer. Taste and adjust the seasoning if necessary. Serve the soup garnished with grated Parmesan ...
From emerils.com


ESCAROLE AND WHITE BEAN SOUP RECIPE BY ARTHUR BOVINO
2011-03-17 Ingredients. For the soup: Olive oil; 6 garlic cloves, minced; 2 large onions, chopped; Two 32-ounce boxes of chicken stock; 2 heads of …
From thedailymeal.com


ESCAROLE WHITE BEAN AND TOMATO SOUP - TASTE LOVE AND NOURISH
2018-01-19 Add the garlic and cook for just 1 minute. Add the tomatoes and increase the heat to medium-high. Cook until the liquid from the tomatoes reduces, about 3 minutes. Add the wine and the thyme, oregano and bay leaf. Cook until the wine reduces by half, about 3 to 4 minutes. Add the broth and increase the heat to high.
From tasteloveandnourish.com


TUSCAN WHITE BEAN AND ESCAROLE SOUP (ACQUACOTTA)
INGREDIENTS. 4 teaspoons salt. 2 chocolate bar biscuit croissant topping. 1 jelly cotton candy. ½ jelly gummies. 2 cups liquorice chocolate. 2 jelly beans bonbon. 2 caramels tart gummi bears. 6 butterscotch caramel lollipops.
From americastestkitchen.com


CREAMY WHITE BEAN SOUP WITH ESCAROLE AND GREMOLATA - ALEXA'S …
2021-03-07 How to make the creamiest white bean soup with escarole and gremolata: Sauté veggies. Add broth, seasonings and simmer. Stir in beans and simmer. Blend ¼ of the soup for creaminess. Add greens and adjust seasonings to taste. Serve hot topped with Gremolata.
From alexascuisine.com


BEST ESCAROLE AND CHORIZO WHITE BEAN SOUP WITH BARLEY RECIPES
2014-02-18 Heat the oil in a Dutch oven or large saucepan set over medium heat. Add the onion, salt and pepper. Cook for 3 minutes or until softened. Add the chorizo and garlic. Cook for 2 minutes or until fragrant. Add the wine and simmer for 1 minute or until reduced by half. Pour in the broth and bring to a boil; stir in the barley.
From foodnetwork.ca


ESCAROLE AND WHITE BEAN SOUP WITH ITALIAN SAUSAGE
2020-11-02 In a large pot over medium heat, heat olive oil. Add onion and celery. Cook until slightly soft, about 8 minutes. Next, add garlic and red pepper flakes. Cook until fragrant. About 1 minute. Add sausage. Using a wooden spoon, break up the sausage and cook until browned. Add escarole and cook until wilted, 1 – 2 minutes.
From ciaochowbambina.com


WHITE BEAN AND ESCAROLE SOUP - EVERYBODYLOVESITALIAN ...
2022-02-22 In a large stock pot over medium heat add a few tablespoons of olive oil, pancetta, onions, sage, rosemary and red pepper flakes. After 2-3 minutes, add the garlic. Allow to cook for about 5 minutes, stirring the ingredients and turning the pancetta occasionally. Remove the rosemary and sage. Add the drained beans, chicken stock , cheese rind ...
From everybodylovesitalian.com


ITALIAN WHITE BEAN AND ESCAROLE SOUP - EARTHLY PROVISIONS
2020-10-26 Bring soup to a boil, reduce heat to simmer and simmer for about 20 minutes or until the all the vegetables are soft. Add escarole to the pot a couple handfuls at a time, stirring to push the greens down. It will look like SO much, but it will cook down. Simmer for 5-7 minutes or until the escarole has wilted and cooked through.
From earthly-provisions.com


TUSCAN ESCAROLE AND BEANS SOUP - 2 SISTERS RECIPES
2020-09-20 3. Toss in the wet Escarole and cover with the lid. Lower the heat and simmer for about 3 to 5 minutes, until the escarole shrinks down, stirring with kitchen tongs occasionally. 4. Add all the rest of the ingredients, give it a good stir to blend, and cover with a lid. Simmer the soup for 20 minutes. Turn off heat and serve.
From 2sistersrecipes.com


QUICK WHITE BEAN & ESCAROLE SOUP - GET THE GOOD STUFF
cook the soup. Heat 2 tablespoons of olive oil in a heavy large pot over medium heat. Add the minced garlic and sauté just until fragrant, about 15 seconds. Don’t let it brown; that can make the soup bitter. Stir in the sausage, if using, and then add the escarole or other greens and sauté until wilted, about 2 minutes. Add a pinch of salt.
From goodstuff.recipes


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #soups-stews     #beans     #vegetables     #easy     #european     #fall     #vegetarian     #winter     #italian     #dietary     #seasonal     #greens     #4-hours-or-less

Related Search