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.
ESCAROLE WITH ITALIAN SAUSAGE AND WHITE BEANS
Make and share this Escarole With Italian Sausage and White Beans recipe from Food.com.
Provided by Alan in SW Florida
Categories One Dish Meal
Time 1h
Yield 6 main courses, 12 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in a heavy large pot over medium-high heat. Working in batches, saute sausage until cooked through, breaking up with back of spoon, about 6 minutes per batch. Using a slotted spoon, transfer sausage to bowl, leaving drippings in pot. Reduce heat to medium; add onion to pot and saute until translucent, about 5 minutes.
- Add prosciutto and saute 1 minute. Mix in garlic and crushed red pepper. Add escarole and saute until wilted, about 2 minutes. Add wine and cook 2 minutes. Add beans, stock, and sausage and simmer 10 minutes to blend flavors.
- Season to taste with salt and pepper. Transfer to a large bowl. Top with grated Parmesan cheese, if desired.
- Makes 12 side dishes or 6 main course servings.
Nutrition Facts : Calories 475.7, Fat 26.8, SaturatedFat 8.6, Cholesterol 47.6, Sodium 1029.1, Carbohydrate 30.6, Fiber 9.4, Sugar 1.7, Protein 26.1
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.
SAUSAGE-BEAN SOUP
Provided by Food Network Kitchen
Categories main-dish
Number Of Ingredients 0
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.
ESCAROLE, BEAN AND SAUSAGE SOUP
Steps:
- Heat oil in heavy large Dutch oven over medium-high heat. Add sausage and garlic and sauté until sausage is lightly browned, about 8 minutes. Add escarole and toss until wilted, about 5 minutes. Add broth and cannellini with their juices. Simmer until flavors blend and soup thickens slightly, about 20 minutes. Season to taste with salt and pepper. Ladle soup into bowls. Serve with Parmesan cheese.
ESCAROLE WITH ITALIAN SAUSAGE AND WHITE BEANS
Steps:
- Heat oil in heavy large pot over medium-high heat. Working in batches, sauté sausage until cooked through, breaking up with back of spoon, about 6 minutes per batch. Using slotted spoon, transfer sausage to bowl, leaving drippings in pot. Reduce heat to medium; add onion to pot and sauté until translucent, about 5 minutes. Add prosciutto and sauté 1 minute. Mix in garlic and crushed red pepper. Add escarole and sauté until wilted, about 2 minutes. Add wine and cook 2 minutes. Add beans, stock and sausage and simmer 10 minutes to blend flavors. Season to taste with salt and pepper. Transfer to large bowl. Top with grated Parmesan, if desired.
ESCAROLE SOUP
This yummy soup with little sausage balls and escarole in a rich tomato base with white beans is YUMMO!
Provided by Melanie Garland-Sloan
Categories Soups, Stews and Chili Recipes
Soup Recipes
Time 30m
Yield 14
Number Of Ingredients 6
Steps:
- Heat the olive oil in a stockpot over medium heat. Cook the sausage in the oil until evenly browned, 5 to 10 minutes. Add the chicken broth, beans, escarole, and tomato sauce; simmer another 15 to 20 minutes.
Nutrition Facts : Calories 302.8 calories, Carbohydrate 15 g, Cholesterol 40.2 mg, Fat 19.4 g, Fiber 4.3 g, Protein 16.4 g, SaturatedFat 6.3 g, Sodium 1688.1 mg, Sugar 2.5 g
SAUSAGE & CANNELLINI BEAN SOUP
Here's my reproduction of a dish from a famous Chicago eatery. We think it rivals the original. I usually cook this at least once a week. It's a tasty way to keep my lunchbox full of healthy options. -Marilyn McGinnis, Peoria, Arizona
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Cook the sausage and onion in a large saucepan over medium heat until meat is no longer pink; drain. Add garlic; cook 1 minute longer., Stir in the beans, broth, water, wine and pepper. Bring to a boil. Add escarole; heat through. Sprinkle with cheese.
Nutrition Facts : Calories 232 calories, Fat 6g fat (2g saturated fat), Cholesterol 33mg cholesterol, Sodium 837mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 9g fiber), Protein 17g protein.
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