ESCAROLE AND BEAN SOUP
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 25m
Number Of Ingredients 10
Steps:
- Heat a medium saucepan over medium heat; swirl in oil. Add garlic and red-pepper flakes and cook, stirring, 1 minute. Add escarole, toss to coat, and season with salt. Cook until escarole is just wilted, about 2 minutes.
- Add kidney beans, chickpeas, broth, and 2 cups water and bring to a simmer. Cook until heated through, about 3 minutes. Season with salt; remove garlic. Top with toasted bread and red-pepper flakes. Serve immediately, with lemon wedges.
ESCAROLE AND BEAN SOUP
Provided by Giada De Laurentiis
Time 22m
Yield 6 servings
Number Of Ingredients 10
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.
SOPRANOS' ESCAROLE & BEANS SOUP
This fast became a favorite of mine, especially after a migraine. It is packed with antioxidants and has a wonderfully restorative broth. The Sopranos Family Cookbook Recipes by Michele Scicolone, 2002.
Provided by Heather3271
Categories Beans
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Trim off the base of the escarole and discard any bruised leaves. Wash the leaves in several changes of cold water, paying special attention to the central ribs where soil tends to collect. Stack the leaves and cut crosswise into 1-inch strips.
- In a large pot, cook the garlic in the olive oil over medium-low heat until golden.
- Add the escarole, tomatoes, and red pepper flakes. Cover and cook for 20 minutes, or until the escarole is tender.
- Add the broth and beans; cook for 20 minutes.
- Stir in the elbows and season to taste with salt and pepper.
- Cook 10 minutes more, or until the pasta is tender.
- Just before serving, sprinkle with the cheese.
Nutrition Facts : Calories 257, Fat 10.3, SaturatedFat 1.6, Sodium 400.6, Carbohydrate 30.5, Fiber 6.8, Sugar 1.8, Protein 11.7
ESCAROLE AND LITTLE MEATBALL SOUP
Provided by Fran McCullough
Categories Soup/Stew Beef Leafy Green Appetizer Parmesan Ground Beef Fall Escarole Noodle Simmer Peanut Free Tree Nut Free Soy Free
Yield Serves 6
Number Of Ingredients 13
Steps:
- Trim the escarole and discard any bruised leaves. Cut off the stem ends. Separate the leaves and wash well in cool water, especially the center of the leaves where soil collects. Stack the leaves and cut them crosswise into 1-inch strips. You should have about 4 cups.
- Combine the escarole, carrots, and stock in a large pot. Bring to a simmer and cook until the escarole is almost tender, about 30 minutes.
- To make the meatballs
- Meanwhile, combine the ground meat, bread crumbs, cheese, onion, egg, salt, and pepper in a medium bowl. Shape the mixture into tiny balls, less than 1 inch in diameter.
- To assemble
- When the escarole is almost tender, stir in the pasta and return the soup to the simmer. Drop the meatballs into the soup. Cook over low heat, stirring gently, until the meatballs and pasta are cooked, about 20 minutes. Taste for seasoning. Serve hot with grated Parmigiano-Reggiano.
MINESTRA (ESCAROLE AND LITTLE MEATBALLS SOUP)
Make and share this Minestra (Escarole and Little Meatballs Soup) recipe from Food.com.
Provided by Barefoot Beachcomber
Categories Lunch/Snacks
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Trim and clean the escarole.
- Stack the leaves and cut them crosswise into 1 inch strips.
- You should have about 4 cups.
- In a large pot, combine the escarole, broth and carrots.
- Bring to a simmer and cook until the escarole is almost tender, about 30 minutes.
- Meanwhile, mix together the meatball ingredients.
- Shape the mixture into tiny balls, less than 1 inch in diameter.
- When the escarole is cooked, stir in the pasta and return the soup to the simmer.
- Drop the meatballs into the soup.
- Cook over low heat, stirring gently, until the meatballs and pasta are cooked, about 20 minutes.
- Taste for seasoning.
- Serve hot with more grated Parmesan.
Nutrition Facts : Calories 661.1, Fat 25.1, SaturatedFat 9.8, Cholesterol 128.1, Sodium 3880.8, Carbohydrate 53.4, Fiber 5.9, Sugar 7.7, Protein 51.2
More about "sopranos escarole beans soup recipes"
ESCAROLE AND SAUSAGE SOUP - COOKING WITH NONNA
From cookingwithnonna.com
ESCAROLE AND WHITE BEAN SOUP - LIDIA
From lidiasitaly.com
ESCAROLE AND WHITE BEAN SOUP - SHE LOVES BISCOTTI
From shelovesbiscotti.com
15+ HEART-HEALTHY DINNER RECIPES IN 20 MINUTES | EATINGWELL
From eatingwell.com
QUICK WHITE BEAN & ESCAROLE SOUP - GET THE GOOD STUFF
From goodstuff.recipes
HAM, WHITE BEAN & ESCAROLE SOUP - JUSTIN CHAPPLE
From justinchapple.com
ESCAROLE AND BEANS SOUP RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
OUR BEST RECIPE FOR ESCAROLE SOUP - THE PROUD ITALIAN
From theprouditalian.com
17 ESCAROLE RECIPES (SOUP, SALAD, AND MORE) - INSANELY GOOD
From insanelygoodrecipes.com
COOKING WITH THE SOPRANOS: 019 HOW TO MAKE ZUPPA DE SCAROLE E …
From youtube.com
THE SOPRANOS ITALIAN RECIPES TO MAKE AT HOME - LA CUCINA ITALIANA
From lacucinaitaliana.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love