BEANS AND GREENS SOUP
Make and share this Beans and Greens Soup recipe from Food.com.
Provided by Cindy Hartlin
Categories Vegetable
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Heat olive oil, sausage, carrot, celery, onion and garlic in a large
- frying pan over medium heat. Stir frequently to break up sausage meat, and cook until meat is no longer pink.
- Add chicken broth and chickpeas; cover and cook for 10 minutes to blend flavors.
- Remove 4 cups soup and puree in a blender or food processor until smooth.
- Return to saucepan, stirring to blend.
- Add spinach and cayenne. Simmer 5 minutes, or until spinach is soft.
Nutrition Facts : Calories 247.7, Fat 9.6, SaturatedFat 2.7, Cholesterol 11.8, Sodium 1129, Carbohydrate 27, Fiber 5.3, Sugar 1.8, Protein 13.3
BEANS AND GREENS SOUP.
From my favorite chef, Rachael Ray. Yum-O! A great combination of flavors. Don't omit the nutmeg. It is the best part. You can also try this with other greens; spinach, kale, arugula... Add sliced mushrooms with the sautéed onions if you'd like. Grate some Parmesan cheese over the top and serve with crusty bread.
Provided by dicentra
Categories Greens
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Over med-high heat, sauté the pancetta in the oil. Add the onions, garlic and red pepper flakes. Cook 3-4 minutes.
- Start wilting the greens into the pan; adding a little at a time. Once all of the greens are in the pan, add the nutmeg and salt and pepper.
- Add the chicken stock, water and beans and bring the soup to a boil. Bring back down to a simmer and cook for 10 minutes. Adjust seasonings and serve.
Nutrition Facts : Calories 270.1, Fat 11.6, SaturatedFat 1.8, Sodium 411.7, Carbohydrate 30.9, Fiber 9.8, Sugar 1.7, Protein 12.6
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.
SAUSAGE-BEAN SOUP
Steps:
- Escarole and White Bean Soup: Cook 3 chopped garlic cloves and some red pepper flakes in olive oil. Add 3 cups chicken broth, 1 head chopped escarole and a parmesan rind; simmer 15 minutes. Add 1 can white beans, parmesan and salt.
- For Sausage-Bean Soup: Make Escarole and White Bean Soup; saute 4 chopped sweet Italian sausages with the garlic.
GREENS AND BEANS
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 20m
Yield 3 to 4 servings
Number Of Ingredients 8
Steps:
- Heat olive oil over medium heat in a large Dutch oven.
- Add onion and garlic slices. Saute until tender about 3 minutes. Add the red pepper flakes and salt and pepper; stir until fragrant. Add the kale and let saute until it cooks down slightly. Add the beans and the chicken stock.
- Cover and let cook for 10 minutes.
TUSCAN BEAN SOUP WITH GREENS
Provided by Food Network
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a large pot heat olive oil and cook the onion until translucent. Add the garlic. In a saucepan heat the chicken stock. Add the torn broccoli rabe and kale and stir frequently until wilted. Add the beans to the pot and stir to combine. Add the chicken stock. Squeeze the whole tomatoes into the pot one by one and stir to combine. Add the thyme and season with salt and pepper to taste. Bring to a simmer and cook until heated through. Serve hot.
MINESTRA
Provided by Rachael Ray : Food Network
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a deep, large, heavy pot over moderate heat, saute garlic and pancetta in extra-virgin olive oil for 3 minutes. Add onions and cook 1 or 2 minutes longer.
- Add the greens and wilt them down to fit them all in the pot. Add beans, broth, and nutmeg, salt and pepper. Cook over moderate to medium-high heat for 12 minutes, or until greens are no longer bitter. Serve with shaved cheese, bread, and good red wine.
CHEF JOHN'S BEANS AND GREENS
Beans and greens has it all: it's very easy and inexpensive to make; it's highly nutritious; it's soulful and comforting; and it can be served as a main course, side dish, soup, vegetable stew, or my personal favorite--as an appetizer. This is my new favorite home version, and uses delicious, beautiful escarole.
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 35m
Yield 6
Number Of Ingredients 12
Steps:
- Heat 2 tablespoons olive oil in a saucepan over medium heat. Add garlic; cook, stirring, until bubbling and sizzling, about 20 seconds. Pour in chicken broth. Bring to a boil and cook until liquid is reduced by half, 6 to 8 minutes. Stir in red pepper flakes.
- Stir in beans; bring to a boil and cook until you can see the tops of the beans just below the surface of the liquid, 6 to 8 minutes. Stir in oregano, lemon zest, and anchovy filet. Simmer for 3 minutes.
- Place escarole in bean mixture; reduce heat to low and stir until escarole wilts, about 5 minutes. Season with salt and pepper to taste; garnish with red pepper flakes and extra virgin olive oil.
Nutrition Facts : Calories 203 calories, Carbohydrate 24.8 g, Cholesterol 3.9 mg, Fat 8 g, Fiber 9.1 g, Protein 7.8 g, SaturatedFat 1 g, Sodium 1006.6 mg, Sugar 1 g
YUMMY BEANS N' GREENS IN A BOWL (KALE SOUP)
A light and delicious fast fix meal that is easy on the waist and the pocketbook! This comes together very fast and will fill you up with just a few tasty but healthy ingredients. The quantity listed leaves you with a soupy, brother bowl of yum! You could add another batch of kale if you like, there is that much broth. Also great with all kinds of beans. To me this dish seems like a beautiful marriage between Italian and Southern cooking. Hope you enjoy! PS: If you use a vegetarian 'chicken' broth this will be completely vegetarian friendly! Skip the parm or use a vegan parm and you have a vegan friendly dish! The portion is very generous! Adjust time if you are using more tender greens so they are not over cooked.
Provided by Mamas Kitchen Hope
Categories Beans
Time 25m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat a dutch oven and spray with cooking spray. Add olive oil and then the onion and garlic. Saute just until it begins to soften, Add chicken broth and allow to continue cooking while you begin the next steps.
- Wash whatever greens you choose to use and remove any hard stalks. Stack the leaves one on top of the other, roll like a cigar and slice into 1/4 inch slices, then cut the pieces in half. This will give you nice ribbons that are not too wide or long.
- Add greens, sugar and nutmeg (if using) to the pan. (Save spinach for later) Stir to combine. (The sugar will not make the dish sweet but will balance some of the bitterness from the greens).
- Rinse and drain beans and add to pan. Stir gently. Simmer for 20 minutes or until greens are al dente or as soft as you would like. Toss in spinach just to wilt.
- Ladle each serving into a bowl and top with a generous sprinkling of freshly grated parmesan cheese and additional cracked pepper if desired. Crusty bread is also a great accompaniment for all the yummy broth that is swimming in the bowl.
- Enjoy!
ITALIAN SAUSAGE AND GREENS SOUP
This is a recipe from my father who was from Louisiana and loved his greens with bacon! He ended up being a Navy cook during the war and served a version of this soup on his ship. I add other vegetables such as corn, green beans, squash, etc. This soup is better the second day!!
Provided by Lakme
Categories Collard Greens
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Saute Italian sausage and fennel seeds in olive oil.
- When browned, pour into soup pot.
- Saute the bacon until brown.
- Pour into soup pot.
- In same skillet, saute onion and garlic.
- When lightly brown, pour into soup pot.
- Saute mushrooms until tender and pour into soup pot.
- Add beans to soup pot.
- Add chicken stock to soup pot.
- Add enough water to cover contents and bring to boil.
- Add pasta,cover, and simmer for 7 minutes.
- Add chopped greens and more water if needed to come to about two inches below greens.
- Cover and simmer for 20 minutes until greens are tender.
- Enjoy! - Better the second day!
SAUSAGE, BEAN, AND TURNIP GREEN SOUP
This soup with turnip greens is a full meal in a bowl with ingredients that can be kept on hand.
Provided by karenatlincoln
Time 1h10m
Yield 6
Number Of Ingredients 12
Steps:
- Spray a stockpot with cooking spray and heat over medium-high heat. Cook and stir sausage and onion in the hot skillet until sausage is browned and crumbly and onion is transparent, 5 to 7 minutes.
- Add chicken broth, beans, turnip greens, diced tomatoes, garlic powder, basil, oregano, red pepper flakes, and bay leaf; bring to a boil.
- Simmer until greens are tender, about 45 minutes.
Nutrition Facts : Calories 227.4 calories, Carbohydrate 29.1 g, Cholesterol 33.1 mg, Fat 5.1 g, Fiber 8.8 g, Protein 15.4 g, SaturatedFat 1.2 g, Sodium 1611.5 mg, Sugar 3.5 g
BEANS, GREENS, AND SAUSAGE SOUP
Make and share this Beans, Greens, and Sausage Soup recipe from Food.com.
Provided by Phil Franco
Categories Pork
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Preparation:.
- Crumble the sausage into a large cold pot. Cook over medium-high heat, turning occasionally, for about 3 minutes, or until browned. Remove with a slotted spoon, set aside. Pour off and discard any drippings. Add the garlic and sage.
- Cook for about 1 minute, or until fragrant. Add the beans, broth and water. Increase the heat to high and bring just to a boil. Scrape up the browned bits at the bottom of the pot.
- Reduce the heat to medium-low. Cover partially and simmer for 15 minutes.
- Transfer about half of the beans and enough broth to cover, to a blender or food processor. Purée and return to the pot. Add the macaroni and the reserved sausage.
- Simmer for about 5 minutes, or until the pasta is al dente. Stir in the spinach, vinegar, salt and the pepper. Sprinkle with Pecorino Romano at the table.
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