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.
MEATBALL, BEAN AND ESCAROLE SOUP
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the garlic, carrots, red onion and rosemary and cook, stirring, until softened, about 5 minutes. Stir in the escarole, beans and their liquid, chicken broth, 2 cups water, 1/2 teaspoon salt and a few grinds of pepper.
- Increase the heat to high and bring to a boil. Reduce the heat to medium low and simmer until the vegetables are tender, about 10 minutes.
- Gently stir in the meatballs and cook until warmed through, about 5 minutes. Season with salt and pepper. Ladle into bowls and top with parmesan and a few grinds of pepper; drizzle with olive oil.
ESCAROLE, BEANS, SAUSAGE AND PEPPERS CHEAT SHEET
Provided by Jeff Mauro, host of Sandwich King
Time 40m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat the oven or grill to 425 degrees F.
- Put the oil in a sheet tray, then tear off big clumps of the sausage and arrange in the oil in a single layer. Arrange the garlic, onion and red peppers around the sausage. Sprinkle with salt and pepper. Roast until the sausage is browned on the bottom, 8 to 10 minutes. Remove from the oven and add the beans, chicken stock, smoked paprika, escarole, juice from 1/2 lemon and salt. Gently toss together and place back in the oven for another 5 to 8 minutes, stirring halfway through.
- Remove from the oven and stir again. The escarole should be half the size now and easier to mix in with the rest of the ingredients. Serve over the ditalini or rice. Garnish with some juice from the remaining lemon half and grated Parmesan. This would also be wonderful in a fresh hoagie roll.
ESCAROLE, PEPPERONI AND BEANS
Make and share this Escarole, Pepperoni and Beans recipe from Food.com.
Provided by Marich
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a large saute pan with a lid, add olive oil and heat to medium. Add the diced pepperoni and saute a few minutes. Add the clean escarole and toss.
- Add the chicken broth and heat till simmering. Lastly, add the cannellini beans. Heat through till the escarole is very tender.
- Delish!
Nutrition Facts : Calories 190.5, Fat 11.3, SaturatedFat 1.7, Sodium 411.1, Carbohydrate 17.1, Fiber 11, Sugar 1.9, Protein 7.4
OLD WORLD ESCAROLE AND BEANS
After searching high and low for a soupy escarole and beans recipe, I finally created my own version. It tastes just like the appetizer I order at one of my favorite Italian restaurants in New York. It has a soupy consistency so best served in a bowl with a crusty bread for dipping. My husband asks me to make this every week. I promise you will love this recipe. The cooking technique removes the bitterness from the escarole while maintaining the firmness of the beans.
Provided by MissyPorkChop
Categories Side Dish Beans and Peas
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Place bacon in a large skillet over medium-high heat. Cook until crisp, 7 to 8 minutes. Remove the bacon and reserve the drippings in the pan. Add olive oil to the drippings and heat for 1 minute. Add the escarole; cook and stir for 3 to 4 minutes. Stir in the garlic, and continue cooking and stirring until fragrant, about 1 minute. Pour in the chicken broth and beans, and season with red pepper flakes. Simmer for 5 to 7 minutes. Ladle into bowls to serve and top with the crumbled bacon and Parmesan cheese.
Nutrition Facts : Calories 227.6 calories, Carbohydrate 22 g, Cholesterol 14.4 mg, Fat 11.4 g, Fiber 9.5 g, Protein 9.5 g, SaturatedFat 3.1 g, Sodium 927.1 mg, Sugar 1 g
ESCAROLE WITH CANNELLINI BEANS
This makes an extra quart of cooked beans. Save (or freeze) for another batch of escarole, or serve them simply warmed in their broth.
Categories Bon Appétit Bean Escarole Parmesan Garlic Side Vegetarian
Yield 4 servings
Number Of Ingredients 17
Steps:
- Beans:
- Bring onion, garlic, carrot, parsley, rosemary, sage, beans, pepper, and 8 cups water to a boil in a large saucepan, skimming foam as needed from surface. Reduce heat and simmer gently, stirring occasionally and adding water as needed to keep beans submerged, until beans are tender, 75-90 minutes. Season generously with salt and let beans cool in their liquid. Discard vegetables and herbs.
- Escarole and assembly:
- Heat 4 Tbsp. oil in a large pot over medium. Cook garlic, stirring occasionally, until softened and beginning to brown around edges, about 3 minutes. Add bay leaves, parsley, and red pepper flakes; cook, stirring constantly, until fragrant, about 30 seconds. Stir in escarole a handful at a time, letting wilt before adding the next batch, until all the escarole is wilted, about 5 minutes. Add 1/2 cup water and bring to a simmer. Reduce heat, cover pot, and cook, stirring occasionally and maintaining a gentle simmer, until escarole is very tender, 20-25 minutes. Add 2 cups beans and 1 cup bean cooking liquid. Bring to a simmer; season with salt and pepper. Stir in Parmesan a bit at a time, followed by remaining 2 Tbsp. oil. Divide among bowls.
- Do Ahead
- Beans can be cooked 4 days ahead. Cover and chill.
ESCAROLE AND BEANS
This is a creamy concoction of escarole and beans. It's rich, and it's divine! It's also best served with a warm crusty Italian bread.
Provided by KristaP
Categories Side Dish Vegetables Greens
Time 40m
Yield 4
Number Of Ingredients 7
Steps:
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Toss in escarole, turning to coat with oil. Season with salt, pepper, and crushed red pepper flakes. Cook, stirring occasionally, about 10 minutes, or until tender.
- In a separate skillet, heat remaining 1 tablespoon olive oil over medium heat. Stir in garlic. Pour in beans with juices, and simmer until creamy, about 10 minutes. Stir in escarole and parsley; simmer 10 minutes more.
Nutrition Facts : Calories 322.1 calories, Carbohydrate 42.7 g, Fat 11.8 g, Fiber 18.7 g, Protein 13.1 g, SaturatedFat 1.6 g, Sodium 543.4 mg, Sugar 1 g
ESCAROLE PIE
Provided by Giada De Laurentiis
Categories main-dish
Time 1h45m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F. Spray a 9-inch glass pie plate with cooking spray
- Heat 3 tablespoons of the olive oil in large pot over medium-high heat. Add the anchovies, garlic and red pepper flakes and cook until fragrant, about 1 minute. Add the escarole and salt to the pan, cover and cook until wilted. Add the wine and cook for 1 minute. Remove and discard the garlic cloves. Let the escarole cool slightly, then place it in a large kitchen towel and gently ring out excess moisture. Transfer the greens to the bowl of a food processor. Add the olives, the lemon zest and juice, and the feta and process until finely chopped, about 30 seconds. Add the currants and pulse to combine.
- Unroll the pie crusts. Use one to line a 9-inch pie pan, pressing it gently into the pan so there are no air bubbles and leaving some overhang around the edges. Brush the crust with the beaten egg, then spoon in the filling and distribute evenly. Cover with the second pie crust, tucking in and crimping the edges with your fingers or the tines of a fork. Cut three slits in the top crust to allow steam to escape. Brush the pie with the remaining 1 teaspoon olive oil and bake until golden brown and cooked through, about 40 minutes. Allow the pie to cool for at least 30 minutes before slicing.
SAUTEED ESCAROLE WITH GARLIC AND CANNELLINI BEANS
Steps:
- In a large skillet start the garlic in cold oil over moderately high heat, stirring, until it is golden. To the skillet add the escarole, and season with salt and pepper, to taste. Saute the mixture, stirring, for 1 minute. Cook the mixture, covered, over moderately low heat for 4 minutes, or until the escarole is tender, stir in the cannellini beans. Heat through.
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4-INGREDIENT ESCAROLE AND BEANS - PINA BRESCIANI
From pinabresciani.com
4.6/5 (31)Total Time 30 minsCategory Side DishCalories 338 per serving
- Add the escarole to the boiling water along with a pinch of salt, and with the lid off, boil escarole until tender. About 6-8 minutes.
- Just before the water for the escarole starts to boil, on medium heat, heat the olive oil in a large pan. Once olive oil is hot, add garlic and sauté until fragrant.
- Add beans and liquid from the can of beans and cook beans until tender, about 5-7 minutes. Season the beans with salt and pepper to taste.
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