Escarole Soup With Rice Recipes

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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.

ESCAROLE SOUP WITH RICE



Escarole Soup With Rice image

Provided by Mark Bittman

Categories     dinner, easy, quick, soups and stews, appetizer, main course

Time 30m

Yield 4 servings

Number Of Ingredients 9

1/4 cup (4 tablespoons) extra virgin olive oil
3 or 4 cloves garlic, finely minced, plus 4 or 5 cloves garlic, thinly sliced
1/2 cup chopped onions
4 cups coarsely chopped escarole (about one head)
6 cups chicken or vegetable stock, or water
1/4 cup short-grain white rice, like arborio
Salt
freshly ground black pepper
Freshly grated Parmesan cheese (optional)

Steps:

  • Put 2 tablespoons oil in a large, deep saucepan over medium heat. When oil is hot, add minced garlic and cook until fragrant, about 2 minutes. Add onions and continue to cook, stirring frequently, until softened, about 5 more minutes. Add escarole and cook, tossing gently, until it begins to wilt, about another 3 minutes.
  • Add stock and rice to the pan, bring to a boil. Lower the heat, cover and cook about 20 minutes or until rice is tender.
  • Meanwhile, put remaining 2 tablespoons oil in a small skillet. When oil is hot, add sliced garlic and cook over medium-low heat until it turns golden brown and begins to crisp. Remove garlic with a slotted spoon and set aside.
  • When rice is cooked through, season soup with salt and pepper, top with a grating of Parmesan and garnish with garlic slivers.

Nutrition Facts : @context http, Calories 310, UnsaturatedFat 14 grams, Carbohydrate 26 grams, Fat 18 grams, Fiber 1 gram, Protein 11 grams, SaturatedFat 3 grams, Sodium 983 milligrams, Sugar 7 grams

LEMONY EGG SOUP WITH ESCAROLE



Lemony Egg Soup With Escarole image

This lemon-scented soup, based on a Greek avgolemono, is a warming meal in the depths of winter. Made with good chicken broth, it's familiar and comforting. But fresh lemon adds a sunny brightness while the egg and rice thicken things up, making the broth richer and heartier. To add vegetable matter, I stir some escarole into the soup, letting it wilt until silky and soft. If you like you can substitute spinach or baby kale for the escarole, adding an extra few minutes to the cooking time if using the kale.

Provided by Melissa Clark

Categories     dinner, lunch, quick, soups and stews, main course

Time 30m

Yield 4 servings

Number Of Ingredients 7

5 cups chicken stock
1/2 cup white rice
4 cups escarole, coarsely chopped
3 large eggs
2 to 3 tablespoons fresh lemon juice, as needed
1/2 teaspoon finely grated lemon zest
Kosher salt and black pepper

Steps:

  • In a medium pot, bring stock to a simmer. Add rice and simmer gently until tender, 15 to 20 minutes. Stir in escarole for the last 5 minutes.
  • In a medium bowl, whisk together the eggs and 2 tablespoons lemon. Whisking constantly, slowly ladle 1 cup hot broth into the egg mixture. Pour mixture into the pot of hot stock. Cook gently until soup begins to thicken, 2 to 3 minutes. Season with lemon zest, salt, pepper and more lemon juice, if desired.

Nutrition Facts : @context http, Calories 270, UnsaturatedFat 5 grams, Carbohydrate 35 grams, Fat 7 grams, Fiber 3 grams, Protein 15 grams, SaturatedFat 2 grams, Sodium 1075 milligrams, Sugar 5 grams, TransFat 0 grams

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 SOUP WITH CHICKEN AND RICE



Escarole Soup With Chicken and Rice image

Make and share this Escarole Soup With Chicken and Rice recipe from Food.com.

Provided by dicentra

Categories     Chicken

Time 25m

Yield 4 serving(s)

Number Of Ingredients 13

3 tablespoons olive oil
1 carrot, chopped
1 onion, chopped
1 celery rib, chopped
4 garlic cloves, minced
7 1/2 cups canned low sodium chicken broth or 7 1/2 cups homemade stock
3/4 cup rice, preferably arborio
1 1/2 teaspoons salt
3/4 lb escarole, leaves washed and cut into 1/2-inch ribbons (1 small head)
1 1/3 lbs boneless skinless chicken breasts (about 4 in all)
1/2 teaspoon fresh ground black pepper
2 tablespoons chopped fresh parsley
6 tablespoons grated parmesan cheese

Steps:

  • In a large pot, heat the oil over moderately low heat. Add the carrot, onion, celery, and garlic and cook, stirring occasionally, until the vegetables start to soften, about 5 minutes.
  • Add the broth, rice, and salt. Bring to a boil. Reduce the heat and simmer, partially covered, for 10 minutes.
  • Add the escarole to the pot. Bring to a simmer and cook until the escarole is almost tender, about 5 minutes.
  • Add the chicken and pepper. Bring to a simmer and continue simmering for just 1 minute. The chicken should be done.
  • Remove the pot from the heat. Stir in the parsley and Parmesan.

Nutrition Facts : Calories 531.4, Fat 17.3, SaturatedFat 4.1, Cholesterol 94.3, Sodium 1260.4, Carbohydrate 43.4, Fiber 4.3, Sugar 3, Protein 51

ESCAROLE SOUP WITH RICE



Escarole Soup With Rice image

This is true comfort food. I love this with some good bread. Make it with homemade broth if you can. Meat broth can be chicken, beef a combination or whatever type of meat you want. It probably would be good with vegetable broth too. I usually save chicken wings (since we usually don't eat them anyway)in a freezer bag until I need to make a stock. I also save uncooked bones and misc poultry and beef parts in the freezer for the same use. I then take out as much as I need and cook the stock the night before I intend to use it. This soup should be dense but soupy. Have extra broth on hand in case it gets too thick on you.

Provided by Ilysse

Categories     Rice

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 head escarole, cleaned and cut into bite size
4 tablespoons butter
2 tablespoons onions, chopped
3 1/2 cups meat broth
1 cup arborio rice
salt and pepper
1/4 cup parmigiano-reggiano cheese, grated

Steps:

  • In a large soup pot melt butter over medium heat and add onion and sauté until golden.
  • Add the escarole to the pot and a pinch of salt and stir to coat well with the onion and butter.
  • Add broth and bring to a boil.
  • Add the rice and cover, adjust the heat to bring the soup to a simmer.
  • Let simmer 20 - 25 minutes, stirring occasionally, until rice is al dente.
  • Add cheese and serve immediately.

Nutrition Facts : Calories 325.5, Fat 13.4, SaturatedFat 8.3, Cholesterol 34.1, Sodium 195.5, Carbohydrate 44.6, Fiber 5.5, Sugar 0.5, Protein 6.9

ESCAROLE SOUP WITH RICE



Escarole Soup with Rice image

Provided by Food Network

Time 45m

Yield 4 servings

Number Of Ingredients 8

1/4 cup (4 tablespoons) extra-virgin olive oil
3 or 4 cloves garlic, finely minced, plus 4 or 5 cloves garlic, thinly sliced
1/2 cup chopped onions
4 cups coarsely chopped escarole (about one head)
6 cups chicken or vegetable stock, or water
1/4 cup short-grain white rice, like arborio
Salt and freshly ground black pepper
Freshly grated Parmesan cheese, optional

Steps:

  • Put 2 tablespoons oil in a large, deep saucepan over medium heat. When oil is hot, add minced garlic and cook until fragrant, about 2 minutes. Add onions and continue to cook, stirring frequently, until softened, about 5 more minutes. Add escarole and cook, tossing gently, until it begins to wilt, about another 3 minutes. Add stock and rice to the pan, bring to a boil. Lower the heat, cover and cook about 20 minutes or until rice is tender. Meanwhile, put remaining 2 tablespoons oil in a small skillet. When oil is hot, add sliced garlic and cook over medium-low heat until it turns golden brown and begins to crisp. Remove garlic with a slotted spoon and set aside. When rice is cooked through, season soup with salt and pepper, top with a grating of Parmesan and garnish with garlic slivers.

ESCAROLE SOUP WITH CHICKEN AND RICE



ESCAROLE SOUP WITH CHICKEN AND RICE image

Yield 4 Servings

Number Of Ingredients 13

3 tablespoons olive oil
1 carrot, chopped
1 onion, chopped
1 rib celery, chopped
4 cloves garlic, minced
7 1/2 cups canned low-sodium chicken broth or homemade stock
3/4 cup rice, preferably arborio
1 1/2 teaspoons salt
3/4 pound escarole, leaves washed and cut into 1/2-inch ribbons
1 1/3 pounds boneless, skinless chicken breasts, cut into 1/2-inch dice
1/2 teaspoon fresh-ground black pepper
2 tablespoons chopped fresh parsley
6 tablespoons grated Parmesan

Steps:

  • 1. In a large pot, heat the oil over moderately low heat. Add the carrot, onion, celery, and garlic and cook, stirring occasionally, until the vegetables start to soften, about 5 minutes. Add the broth, rice, and salt. Bring to a boil. Reduce the heat and simmer, partially covered, for 10 minutes. 2. Add the escarole to the pot. Bring to a simmer and cook until the escarole is almost tender, about 5 minutes. Add the chicken and pepper. Bring to a simmer and continue simmering for just 1 minute. The chicken should be done. 3. Remove the pot from the heat. Stir in the parsley and Parmesan.

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2021-02-05  · Add the escarole and allow to wilt about 2 minutes. Cover and simmer until the escarole is the softness you prefer. While the soup simmers, cook the pasta …
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2013-12-07  · Add the carrot, onion, celery, and garlic and cook, stirring occasionally, until the vegetables start to soften, about 5 minutes. Add the broth, rice, and salt. Bring to a boil. Reduce the heat and...
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  • In a large pot, heat the oil over moderately low heat. Add the carrot, onion, celery, and garlic and cook, stirring occasionally, until the vegetables start to soften, about 5 minutes. Add the broth, rice, and salt. Bring to a boil. Reduce the heat and simmer, partially covered, for 10 minutes.
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2021-09-06  · Add the salt, pepper, chili flakes, and tomato paste, and stir to mix. Cook another minute, then add the broth to the pot. Bring to a boil, then reduce to a simmer and cook until the farro is tender to the bite, about 30 minutes. Add the escarole and beans to the pot and continue to cook until the escarole is wilted, about 5 minutes.
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ESCAROLE SOUP WITH RICE RECIPE
Escarole Soup with Rice Recipe . Get Escarole Soup with Rice Recipe from Food Network. Visit original page with recipe. Bookmark this recipe to cookbook online. Yield: 4; Cooking time: 45 Min; Publisher: Foodnetwork.com; Tweet; Ingredients. Ingredients are on source website with this recipe. Recipe reviews. Recommended Sort by Best Start the discussion... Still not reviewed, be first. Related ...
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