WHITE BEAN AND ESCAROLE SOUP
Provided by Food Network Kitchen
Categories side-dish
Time 50m
Yield 6 servings
Number Of Ingredients 12
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.
WHITE BEAN AND ESCAROLE SOUP
Provided by Giada De Laurentiis
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat a medium Dutch oven over medium-high heat. Add 2 tablespoons olive oil to the pan along with the onion, celery, carrot and garlic. Season with the salt and cook, stirring often for about 4 minutes, or until fragrant and soft. Add the red pepper flakes, if using, and cannellini beans and stir to combine.
- Add the broth and bring to a simmer. Reduce the heat to medium to maintain a gentle simmer and cook for 5 minutes. Add the escarole and stir to wilt. Cook an additional 5 minutes. Serve topped with a drizzle of the remaining olive oil, fennel pollen and Parmigiano-Reggiano, if using.
ESCAROLE AND BEANS
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
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
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