My Moms Vegan Escarole Bean Soup Recipes

ESCAROLE AND BEAN SOUP

Escarole and Bean Soup image

Provided by Giada De Laurentiis

Time 22m

Yield 6 servings

Number Of Ingredients 10

Ingredients

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.

MY MOMS 16 BEAN SOUP

My Moms 16 Bean Soup image

My mother truly is an amazing cook! I only hope someday to cook as good as she does. She has that special touch moms have.

Provided by BFL1972

Categories Beans

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 (16 ounce) bag goya 16 beans
5 cups low sodium chicken broth
6 cups water
1/4 cup extra virgin olive oil
1/3 cup of finely chopped fresh parsley
3 sprigs fresh rosemary, finely chopped
6 -8 garlic cloves, sliced in half
1 tablespoon crushed red pepper flakes
2 tablespoons Vegeta
1 tablespoon garlic powder
1 teaspoon thyme
salt and pepper
1 bay leaf

Steps:

Wash the beans thouroughly and drain. Add the beans to a large stock pot. Add the garlic, rosemary, parsley and thyme. Add the stock and water, bay leaf, vegeta, garlic powder, salt and pepper. Stir all ingredients. Cover and bring to a boil. Add olive oil and stir well. Lower heat to medium. Keep covered and cook for approx 1 1/2-2 hours. Stir every 15 minutes or so. (You can cream the soup with an immersion blender or in your blender if you desire) Serve immediately with a peice of hearty bread.
Read more at: http://www.food.com/members/subm/editr2?oc=linkback.

Nutrition Facts : Calories 185.9, Fat 15.4, SaturatedFat 2.4, Sodium 106.5, Carbohydrate 7.6, Fiber 0.7, Sugar 0.8, Protein 6.9

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

Ingredients

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

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