ESCAROLE AND BEAN SOUP - GIADA DE LAURENTIIS
Featured on Giada De Laurentiis' FoodTV show, "Everyday Italian." Simple, easy, delicious, and soothing!
Provided by Julesong
Categories Lunch/Snacks
Time 22m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a large heavy pot over medium temperature, heat the olive oil then add the garlic and sauté until just fragrant (about 15 seconds).
- Add the escarole to the pot, stir, and sauté it until it has wilted, about 2 minutes; add a pinch of salt.
- Stir in the broth, beans, and the piece of Parmesan, then cover and let simmer for 5 minutes.
- Season with salt and freshly ground pepper, to taste, then pour into the serving bowls.
- Drizzle each serving with a teaspoon of olive oil, and serve with slices of good, crusty Italian bread.
Nutrition Facts : Calories 238.4, Fat 11.7, SaturatedFat 2.5, Cholesterol 4.2, Sodium 167.5, Carbohydrate 22.8, Fiber 6.8, Sugar 0.7, Protein 12.9
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
Make and share this Escarole and Bean Soup recipe from Food.com.
Provided by Richard-NYC
Categories Beans
Time 50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in large Dutch oven.
- Add garlic and sauté until golden.
- Add washed escarole and cover.
- Stir occasionally until escarole wilts about 10 minutes.
- Add chicken broth and beans.
- Stir and heat through.
- Place toasted Italian bread in soup bowls; ladle soup over bread.
- Sprinkle with red pepper flakes and cheese as desired.
Nutrition Facts : Calories 295.3, Fat 12, SaturatedFat 1.9, Sodium 94.8, Carbohydrate 34.4, Fiber 10.7, Sugar 1, Protein 16.1
RIBOLLITA - GIADA DE LAURENTIIS
I haven't made this yet but it looked wonderful! A good hearty soup from Everyday Italian. Giada makes this when cleaning out her frig before items can go bad. If you don't have herbes de Provence, recipes available. I normally don't have rind left around, so I'll just add the cheese. If someone has a better idea, please note for us.
Provided by Southern Lady
Categories Vegetable
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Heat the oil in a heavy large pot over medium heat. Add the onion, carrot, pancetta, minced garlic, salt, and pepper.
- Cook until the onion is golden brown and the pancetta is crisp, about 7 minutes.
- Add tomato paste and stir until dissolved.
- Add tomatoes and stir, scraping the bottom of the pan with a wooden spoon to release all the brown bits.
- Add the spinach, beans, herbs, stock, bay leaf, and Parmesan rind.
- Bring the soup to a boil, reduce heat and simmer for 30 minutes.
- Meanwhile, preheat the oven to 350 degrees.
- Drizzle the ciabatta halves with olive oil. Toast until golden brown, about 5 minutes.
- Remove from the oven and rub the top of the toasts with the whole garlic clove.
- Place the toasts in the serving bowls and ladle the soup over the toasts.
- Sprinkle with Parmesan and serve immediately.
ESCAROLE AND BEAN SOUP WITH SAUSAGE
Make and share this Escarole and Bean Soup With Sausage recipe from Food.com.
Provided by Sandyg61
Categories Low Cholesterol
Time 50m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Remove casing and cut each sausage link into 8 pieces; shape into balls.
- Heat 1 Tbsp oil in large pot on MEDIUM. Add sausage balls and cook, turning to brown all sides, 3-4 minute
- Remove sausage from pan and set aside. Discard pan drippings.
- Return pan to heat; add remaining 2 Tbsp basting oil and onions.
- Cook, stirring occasionally, 2-3 min, until onions are translucent.
- Add garlic; cook, stirring until softened, about 1 minute
- Add escarole; cook, stirring occasionally, 1-2 min, until wilted.
- Stir in stock, beans, and browned sausage; heat to boiling on MEDIUM-HIGH.
- Reduce heat and simmer 10 minute
- Add pasta; simmer 10 minute
- Add parsley and lemon juice. Season to taste with salt and pepper.
CIOPPINO BY GIADA DE LAURENTIIS
A light yet satisfying seafood soup created by fisherman in San Fransisco, CA, with an Italian twist!
Provided by SNDnHOUNDS
Categories Halibut
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Heat the oil in a very large pot over medium heat. Add the fennel, onion, shallots, and salt and sauté until the onion is translucent, about 10 minutes.
- Add the garlic and 3/4 teaspoon of red pepper flakes, and sauté 2 minutes. Stir in the tomato paste. Add tomatoes with their juices, wine, fish stock and bay leaf. Cover and bring to a simmer. Reduce the heat to medium-low. Cover and simmer until the flavors blend, about 30 minutes.
- Add the clams and mussels to the cooking liquid. Cover and cook until the clams and mussels begin to open, about 5 minutes.
- Add the shrimp and fish. Simmer gently until the fish and shrimp are just cooked through, and the clams are completely open, stirring gently, about 5 minutes longer (discard any clams and mussels that do not open). Remove bay leaf. Season the soup, to taste, with more salt and red pepper flakes.
- Ladle the soup into bowls and serve.
Nutrition Facts : Calories 529.8, Fat 15.2, SaturatedFat 2.4, Cholesterol 188.8, Sodium 1892.6, Carbohydrate 23.2, Fiber 4, Sugar 7.7, Protein 63.2
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