WHITE BEAN SOUP WITH ESCAROLE
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
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
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 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.
V8 ESCAROLE AND WHITE BEAN SOUP
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
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
WHITE BEAN AND ESCAROLE SOUP
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 9
Steps:
- Soak beans overnight, or boil for 3 minutes and then soak for 1 hour. Drain beans, discarding the soaking liquid. Simmer beans in stock with onion, garlic, and bay leaves until beans are tender, about 1 hour. Blanch pancetta in boiling water for 5 minutes. Drain, and add to the soup halfway through cooking.
- Wash escarole, and pat dry. Roughly chop escarole; set aside.
- When beans are thoroughly cooked, add chopped escarole. Simmer for 2 minutes, and season to taste with salt and pepper.
ESCAROLE AND WHITE BEAN SOUP
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
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.
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