Italian Beans And Greens Soup Recipes

ITALIAN BEAN SOUP WITH GREENS

Steps:

• In 5-quart Dutch oven, heat oil over medium-high heat. Add carrots, onion, celery and garlic; cook about 5 minutes, stirring frequently, until onion is tender.
• Stir in beans, tomatoes, basil, oregano, salt, pepper and broth. Cover; simmer 30 to 45 minutes or until vegetables are tender.
• Increase heat to medium; stir in spinach. Cover; cook 3 to 5 minutes longer or until spinach is wilted. Ladle soup into bowls; top each with cheese.

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.

ITALIAN BEAN SOUP

Steps:

• In a Dutch oven, saute the onion, potato and celery in oil until tender. Add garlic; cook 1 minute longer. Stir in the broth, beans, tomatoes, parsley and pesto. Bring to a boil. Stir in pasta. Reduce heat; cover and simmer until pasta is tender, 10-15 minutes. , Add spinach and cook just until wilted. Sprinkle each serving with cheese.

BEANS, GREENS AND GARLIC SOUP

Steps:

• Heat the olive oil in a large stockpot over medium heat. Stir in the garlic and onions; cook and stir until the onions are transparent, 8 to 10 minutes. Add the chicken broth, increase the heat to high, and bring the mixture to a boil.
• Stir in the beans and pasta; lower heat to medium, and simmer, uncovered, until the pasta is al dente, or 8 to 10 minutes. Add the spinach and stir just until wilted. Season with salt and pepper to taste.

COLLARD GREENS AND BEAN SOUP

Steps:

• Heat a skillet over medium-high heat. Add sausage and saute until browned, 5 to 7 minutes. Remove from heat.
• Combine browned sausage, chicken broth, collard greens, beans, diced tomatoes with chiles, soup mix, hot sauce, salt, and pepper in a large pot. Bring to a rolling boil over high heat. Reduce heat to low and let simmer, stirring often, until greens are tender and flavors have melded, about 30 minutes.

ITALIAN WHITE-BEAN-AND-MUSTARD-GREENS SOUP

Steps:

• Place beans in a large bowl, cover with 2 inches cold water; let soak overnight at room temperature. Drain and rinse beans. (Or quick-soak them: Boil beans 1 minute, then let them sit off heat, covered, 1 hour.)
• Preheat oven to 300 degrees. Heat oil in a large, heavy-bottomed ovenproof pot over medium-high heat. Add onion and carrots, and cook, stirring occasionally, until vegetables are golden brown in places, 8 to 10 minutes. Add garlic and greens to pot, and cook, stirring frequently, until greens wilt, about 2 minutes.
• Tie together thyme, parsley, and bay leaves with kitchen twine, and add to pot along with beans, Parmesan rind, and water. Bring to a boil over high heat. Cover, transfer to oven, and braise 1 hour.
• Remove from oven, and stir in 1 tablespoon salt and 1/2 teaspoon pepper. Cover, return to oven, and braise until beans are tender, about 30 minutes. Season with salt and pepper.
• Meanwhile, bring a large pot of salted water to boil. Add farro, and cook until grains are tender and begin to split, about 25 minutes. Drain.
• Divide farro among 6 bowls, and ladle soup over farro. Sprinkle with Parmesan, and drizzle with oil. Soup and farro can be refrigerated in separate containers 2 days; let cool completely before refrigerating. Gently reheat together in a covered pot over medium heat, stirring occasionally.

ITALIAN SAUSAGE AND GREENS SOUP

Steps:

• Saute Italian sausage and fennel seeds in olive oil.
• When browned, pour into soup pot.
• Saute the bacon until brown.
• Pour into soup pot.
• In same skillet, saute onion and garlic.
• When lightly brown, pour into soup pot.
• Saute mushrooms until tender and pour into soup pot.
• Add beans to soup pot.
• Add chicken stock to soup pot.
• Add enough water to cover contents and bring to boil.
• Add pasta,cover, and simmer for 7 minutes.
• Add chopped greens and more water if needed to come to about two inches below greens.
• Cover and simmer for 20 minutes until greens are tender.
• Enjoy! - Better the second day!

MINESTRA - BEANS AND GREENS SOUP

Steps:

• Pour olive oil into the saucepan or soup pot on the stove and turn the heat to medium.
• Add onion to the heated olive oil, and sauté until the onion is softened and translucent. This process takes 2-3 minutes.
• Add chopped garlic, and sauté for an additional minute until fragrant.
• Add the salt, black pepper, and red pepper flakes.
• Add half of the beans to the onion and garlic mixture. Mash the beans. (See video.)
• Add the chopped escarole to the onion, garlic, and mashed bean mixture, and stir well to incorporate the greens.
• Add the remaining beans and broth to the pot, stir well, and bring the mixture up to a boil. Next, turn the heat to medium, cover the pot, and allow the soup to simmer for 10 minutes.
• After 10 minutes, turn off the heat. Your soup is ready to serve, and you can ladle it into soup bowls. If you want, you can also grate cheese on top of the soup.
• This soup will stay fresh, refrigerated for 3-4 days. Or you can freeze it for up to 3 months.

TUSCAN BEAN SOUP WITH GREENS

Steps:

• In a large pot heat olive oil and cook the onion until translucent. Add the garlic. In a saucepan heat the chicken stock. Add the torn broccoli rabe and kale and stir frequently until wilted. Add the beans to the pot and stir to combine. Add the chicken stock. Squeeze the whole tomatoes into the pot one by one and stir to combine. Add the thyme and season with salt and pepper to taste. Bring to a simmer and cook until heated through. Serve hot.

TOMATO GREEN BEAN SOUP

Steps:

• In a large saucepan, saute onion and carrots in butter for 5 minutes. Stir in the broth, beans and garlic; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until vegetables are tender. , Stir in the tomatoes, basil, salt and pepper. Cover and simmer 5 minutes longer.

ITALIAN WHITE BEAN SOUP WITH GREENS (SBD)

Steps:

• Bring large pot of water to a boil.
• Boil greens for about 5 minutes, just till tender, and then plunge into water to stop cooking.
• Squeeze out as much water as possible and set aside (you can do this step before you make the rest of the soup.).
• Bring broth to simmer in large pot over med-high heat.
• Add garlic and greens, and beans (if using canned, rinse and drain to rid the excess sodium!) Simmer gently for about ten minutes, partially covered.
• Sprinkle with salt and pepper.
• Ladle soup into bowls.
• Pass cheese and pepper flakes at table.

UMBERTO'S ITALIAN BEANS AND GREENS RECIPE - (3.7/5)

Steps:

• Bake @ 350 degrees for 1 1/2 hours, in a covered casserole dish The garlic and the ham stock are the key ingredients in this dish/ You may add more ham stock to the desired consistency you want. Make sure also that the cans you are using are all the same size in measurement.