Easy Chicken White Bean Escarole Soup Recipes

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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.

WHITE BEAN AND ESCAROLE SOUP



White Bean and Escarole Soup image

Provided by Giada De Laurentiis

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 12

1/4 cup olive oil, divided
1 onion, chopped
1 celery stalk, chopped
1 carrot, peeled and chopped
2 garlic cloves, smashed and peeled
1 1/2 teaspoons kosher salt
1/2 teaspoon red pepper flakes, optional
2 1/2 cups cooked cannellini beans, with a little of the liquid
4 cups chicken broth
1 head escarole or 5 cups baby spinach, chopped
Fennel pollen, optional garnish
Freshly grated Parmigiano-Reggiano cheese, optional garnish

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.

EASY CHICKEN-ESCAROLE SOUP



Easy Chicken-Escarole Soup image

Escarole is a pleasantly bitter green that cooks quickly, so if you want to keep some of its texture in a soup, stir it in at the end, just to wilt it. The chicken is browned to provide depth of flavor, adding chickeny goodness to the olive oil and enriching the broth. If you have any white beans on hand, strain them and add to the soup during the last 5 minutes of cooking.

Provided by Food Network Kitchen

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 6

1 tablespoon olive oil
1 pound boneless, skinless chicken thighs (3 or 4 pieces)
Kosher salt and freshly ground black pepper
6 cloves garlic, peeled and crushed
6 cups chicken stock
1 head escarole (about 1 pound), wilted spots trimmed

Steps:

  • In a small Dutch oven or a large soup pot, heat the oil over medium-high heat. Sprinkle the chicken thighs on both sides with salt and pepper; put them in the pan, fattier side down, and cook until browned on the bottom and some of the fat has rendered out, 4 minutes. Flip the thighs over, tuck the garlic in around them and cook until the garlic is browned and aromatic, about 1 minute. Pour in the chicken stock and simmer until the thighs are cooked through, about 12 minutes. Remove the thighs from the pot and cut into bite-size pieces.
  • While the soup is cooking, cut the leaves of the escarole away from the core and wash well in cold water, especially the white part near the base, where most of the dirt collects. Tear the leaves into 2-inch pieces.
  • Stir the escarole into the pot a handful at a time until it all fits, then cover and cook until tender, 3 minutes. Return the chicken to the pot and bring back to a simmer. Serve hot.

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.

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.

CHICKEN WITH WHITE BEANS AND ESCAROLE



Chicken With White Beans and Escarole image

This dish has a true Tuscan flavor. Easy to make and delicious enough to impress your best company. Goes great with a salad and some crusty bread.

Provided by neona503

Categories     One Dish Meal

Time 45m

Yield 6 serving(s)

Number Of Ingredients 15

2 tablespoons olive oil
6 bone-in skin-on chicken thighs
1 small yellow onion, diced
2 garlic cloves (crushed or minced)
1 head escarole, washed and chopped
1 (14 ounce) can white beans, washed and drained
1 1/2 cups dry vermouth or 1 1/2 cups dry white wine
1 1/2 cups chicken stock
2 tablespoons dry sherry
1 tablespoon chopped fresh sage
1 dash red chili pepper flakes
kosher salt
fresh ground pepper
1 (16 ounce) package bow tie pasta, plus
water, to boil it in

Steps:

  • - boil water and cook pasta noodles. after you drain them add a little butter to the noodles to keep them from getting sticky.
  • - wash chicken and pat dry. salt and pepper chicken on both sides.
  • - heat olive oil in large saute pan until shimmering.
  • - add chicken and brown for five minutes on each side. remove chicken to plate and let rest.
  • - drain pan of most of the chicken fat and return to med-low heat. add diced onion. after onions turns opaque, add garlic. cook until fragrant, about one minute.
  • - add chopped escarole to onion mixture and saute until wilted, about three minutes.
  • - add white beans, wine and chicken stock. also add sage and red pepper flakes. up heat and simmer five minutes until slightly reduced.
  • - return chicken thighs to pan. put lid on pan and turn heat to med-low. if you need to you may add more broth or wine. you want there to be a sauce for the noodles.
  • - after about ten minutes flip chiken thighs and put lid back on. simmer ten more minutes.
  • - remove lid and add sherry. simmer on low five more minutes and check thighs for doneness. may take a few minutes more depending on their size. serve over buttered bow-tie pasta with grated parmesan to garnish.

Nutrition Facts : Calories 671.7, Fat 23.4, SaturatedFat 6, Cholesterol 144.6, Sodium 197.4, Carbohydrate 76.1, Fiber 8.7, Sugar 3.3, Protein 34.6

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.

SIMPLE CHICKEN AND WHITE BEAN SOUP



Simple Chicken and White Bean Soup image

A simple chicken and bean soup with a little kick. This soup is great on a cold evening after a busy day. This recipe was shared with me by a friend I truly miss.

Provided by MaxMama

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 45m

Yield 6

Number Of Ingredients 10

2 tablespoons olive oil
1 onion, chopped
2 teaspoons chopped garlic
4 skinless, boneless chicken breast, chopped
2 (14.5 ounce) cans great Northern beans
20 ounces chicken broth
1 (4 ounce) can chopped green chiles (such as Old El Paso®)
12 sprigs cilantro, chopped
2 teaspoons salt
½ teaspoon cayenne pepper

Steps:

  • Heat olive oil in a large pot over medium-high heat. Saute onion and garlic in hot oil until softened, about 5 minutes. Remove onion and garlic to a small bowl.
  • Stir chicken into any remaining oil in the pot; cook and stir until completely browned, 5 to 7 minutes. Return onion mixture to the pot; add beans, broth, chiles, cilantro, salt, and cayenne pepper.
  • Bring the soup to a boil, reduce heat to medium-low, and cook until the beans are very tender and the chicken cooked through, about 20 minutes.

Nutrition Facts : Calories 302.8 calories, Carbohydrate 34 g, Cholesterol 42.9 mg, Fat 7 g, Fiber 7.7 g, Protein 26.5 g, SaturatedFat 1.3 g, Sodium 1495.8 mg, Sugar 2.7 g

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

EASY CHICKEN WHITE BEAN ESCAROLE SOUP



Easy Chicken White Bean Escarole Soup image

I love to buy already roasted chickens on busy nights, and this easy soup is a great way to use the leftover meat!

Provided by Patti Koehler

Categories     Bean Soups

Time 1h5m

Number Of Ingredients 14

2 - 32 oz box chicken broth
2 to 3 c cooked shredded chicken
2 - 15 oz can(s) white cannellini beans - rinsed and drained
1 bunch escarole, well washed and roughly chopped
1 c sliced celery
3/4 c chopped carrot
3 Tbsp olive oil
1 1/2 tsp minced jarred garlic or equivalent fresh
1 small onion, chopped
2 Tbsp dried parsley
1 1/2 tsp italian seasoning
2 Tbsp parmesan cheese plus extra for serving
1 tsp black pepper
salt to taste

Steps:

  • 1. Using a large skillet, or directly in your soup pot if it is fairly wide, heat olive oil. Add celery and saute until it starts to turn translucent, then add escarole and garlic. Toss mixture until escarole wilts. If you used a skillet, transfer celery/escarole/garlic mixture to soup pot.
  • 2. Add chicken broth, carrots, seasonings, onions and shredded chicken and bring to a boil. Add beans and parmesan cheese and bring again to a boil, then reduce to simmer for at least 45 minutes to blend flavors.
  • 3. This is an easy do-ahead soup, and could easily be set up in a crock pot after step 1. Allow 3 to 4 hours on high, or 6 to 8 hours on low.
  • 4. Serve with parmesan cheese for topping and crusty bread on the side for a delicious meal!

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