Escarole Pepperoni And Beans Recipes

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ESCAROLE AND BEAN SOUP

Provided by Giada De Laurentiis

Time 22m

Yield 6 servings

Number Of Ingredients 10



Escarole and Bean Soup image

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.

2 tablespoons olive oil
2 garlic cloves, chopped
1 pound escarole, chopped
Salt
4 cups low-salt chicken broth
1 (15-ounce) can cannellini beans, drained and rinsed
1 (1-ounce) piece Parmesan
Freshly ground black pepper
6 teaspoons extra-virgin olive oil
Serving suggestion: crusty bread

MEATBALL, BEAN AND ESCAROLE SOUP

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11



Meatball, Bean and Escarole Soup image

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.

2 tablespoons extra-virgin olive oil, plus more for drizzling
3 cloves garlic, sliced
2 carrots, chopped
1 red onion, chopped
2 teaspoons chopped fresh rosemary
1 head escarole, roughly chopped (about 12 cups)
1 15-ounce can cannellini beans (do not drain)
4 cups low-sodium chicken broth
Kosher salt and freshly ground pepper
12 beef meatballs
Grated parmesan cheese, for topping

ESCAROLE, BEANS, SAUSAGE AND PEPPERS CHEAT SHEET

Provided by Jeff Mauro, host of Sandwich King

Time 40m

Yield 4 servings

Number Of Ingredients 14



Escarole, Beans, Sausage and Peppers Cheat Sheet image

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.

2 tablespoons olive oil
12 ounces Italian sausage, casing removed
2 cloves garlic, minced
1 small yellow onion, cut into 1/2-inch pieces
1 large red pepper, stemmed, seeded and cut into 1/2-inch strips
1 teaspoon sea salt, plus additional for sprinkling
1/2 teaspoon freshly ground black pepper
One 15-ounce can white navy beans, drained and rinsed
1/2 cup chicken stock
1/2 teaspoon smoked paprika
1 head escarole, cut into 2-inch pieces
1 lemon, cut in half
2 cups cooked ditalini pasta, wild rice or white rice
Grated Parmesan, for garnish

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



Escarole, Pepperoni and Beans image

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

2 heads escarole (washed thoroughly)
1 (8 ounce) can chicken broth or 1 (8 ounce) can stock
1 (8 ounce) can cannellini beans
1 stick pepperoni (diced)
3 tablespoons olive oil
salt and pepper

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



Old World Escarole and Beans image

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

2 slices bacon
1 tablespoon olive oil
1 head escarole, coarsely chopped
2 cloves garlic, pressed
1 (15 ounce) can chicken broth
1 (15.5 ounce) can cannellini beans, rinsed and drained
⅛ teaspoon crushed red pepper flakes
2 tablespoons grated Parmesan cheese

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



Escarole with Cannellini Beans image

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.

Beans:
1 sweet onion, halved
1 head of garlic, halved crosswise
1 medium carrot, scrubbed
2 sprigs parsley
2 (3-inch) sprigs rosemary
2 sprigs sage
2 cups dried cannellini beans, soaked overnight, drained
1/2 teaspoon freshly cracked black pepper
Escarole and assembly:
6 tablespoons olive oil, divided
2 garlic cloves, thinly sliced
2 bay leaves
1 tablespoon chopped parsley
1/2 teaspoon crushed red pepper flakes
1 head of escarole, leaves torn
1 ounce finely grated Parmesan

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



Escarole and Beans image

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

3 tablespoons olive oil, divided
2 large heads escarole
salt and pepper to taste
¼ teaspoon crushed red pepper flakes
1 clove garlic, minced
2 (16 ounce) cans cannellini beans, undrained
3 sprigs fresh parsley, chopped

ESCAROLE PIE

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h45m

Yield 4 to 6 servings

Number Of Ingredients 14



Escarole Pie image

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.

Vegetable oil cooking spray
3 tablespoons plus 1 teaspoon extra-virgin olive oil
5 anchovies, minced
4 cloves garlic, peeled
1/2 teaspoon red pepper flakes
3 pounds escarole (about 4 medium heads), chopped into 1-inch pieces
1/2 teaspoon kosher salt
1/4 cup Prosecco or dry white wine, optional
1/2 cup pitted Kalamata olives, chopped
Zest and juice of 1 small lemon
1 cup crumbled feta cheese
1/3 cup dried currants
One 14.1-ounce package pie dough (with 2 crusts), such as Pillsbury Pie Crusts
1 egg, lightly beaten

SAUTEED ESCAROLE WITH GARLIC AND CANNELLINI BEANS

Provided by Food Network

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 4



Sauteed Escarole with Garlic and Cannellini Beans image

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.

2 garlic cloves, sliced
4 tablespoons olive oil
2 pounds escarole, trimmed, cut into bite-size pieces, rinsed well, and spun dry
1 can cannellini beans, rinsed and drained

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