Nonnas Easy Italian Bean Soup Recipes

ESCAROLE SOUP

Steps:

• Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the garlic and sauté until fragrant, about a minute. Add the escarole and sauté until wilted, about 4-5 minutes. Add a pinch of salt. Add the chicken broth, cover and simmer about 5 minutes. Season with salt and pepper, to taste.

NONNA'S EASY ITALIAN BEAN SOUP

Steps:

• In a large saucepan, sautee onions and garlic in oil.
• Add diced tomatoes, tomato sauce, oregano, parsley, salt and pepper.
• Rinse beans and add to sauce.
• Let simmer for 10 minutes.
• While sauce is simmering, boil water and make pasta according to package.
• When ready, drain 3/4 of the water but leave 1/4 with pasta. Add to simmering sauce and stir in basil.
• Top with parmasan and serve!

ITALIAN WHITE BEAN AND PANCETTA SOUP

Steps:

• In an 8-quart pot, saute pancetta in the olive oil until soft, about 10 minutes. Add onion and celery; cook and stir until the onion has softened and turned translucent, about 5 minutes. Sprinkle with sage, 1 teaspoon salt, and black pepper. Pour in the chicken stock, cover, and bring to a boil. Stir in the drained beans, cover, and reduce the heat to low. Simmer for 30 minutes.
• Meanwhile, cook the pasta in 4 quarts boiling water with 1 teaspoon salt until al dente, about 10 minutes. Drain and add to the soup.
• Stir in minced parsley before serving, and sprinkle with grated cheese.

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.