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.
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
ESCAROLE SOUP
Steps:
- Preheat the oven to 350 degrees. Cut off the core of the escarole, wash it and then place it in a pot with a couple cups of water to steam it. While escarole is steaming, put the meat in a bowl and cover it lightly with a layer of garlic salt, layer of black pepper and 2 layers of cheese. Then, add a layer of breadcrumbs and 1 egg. Mix well. Roll the mixture into 1/2-inch meatballs. Place the meatballs on a baking sheet and bake for 15 minutes. Remove the cooked meatballs from the oven and place them in a brown paper bag with a paper towel. Shake the bag a few times to eliminate excess grease. Drain the steamed escarole and chop it. After chopping the escarole, drain it again.
- Fill a 16 quart stock pot a little more than halfway with cold water. Add chicken, celery, carrots and salt and pepper to taste. Cook on medium heat for approximately 1 1/2 to 2 hours, skimming the top of the pot every 15 minutes or so. Be careful not to add too much salt to the soup until it is finished because the escarole, eggs and cheese have salt in them. After cooking, remove the chicken from the broth and let cool. Turn the stove up to high and bring the broth to a boil. Once the broth comes to a boil, add the escarole and the meatballs. Stir until completely mixed. Cut the chicken into bite sized pieces and add to the soup. Bring soup back to a boil. In a bowl, mix together the eggs and cheese with a wire whisk. Slowly stir the egg/cheese mixture into the boiling soup. Reseason if necessary. Cover the pot and remove from the heat. Let it sit for 15 minutes prior to serving.
ESCAROLE SOUP
Steps:
- In a kettle cook the garlic in the oil over low heat, stirring, until it is pale golden, add the onion, and cook the mixture, stirring, until onion is softened. Add the broth and the orégano, bring the mixture to a boil, and add the pasta. Simmer the soup for 5 minutes, add the escarole and salt and pepper to taste, and simmer the soup for 5 minutes more. Ladle the soup into soup plates, top it with the egg slices, and sprinkle it with the Parmesan.
ESCAROLE AND LITTLE MEATBALL SOUP
Provided by Fran McCullough
Categories Soup/Stew Beef Leafy Green Appetizer Parmesan Ground Beef Fall Escarole Noodle Simmer Peanut Free Tree Nut Free Soy Free
Yield Serves 6
Number Of Ingredients 13
Steps:
- Trim the escarole and discard any bruised leaves. Cut off the stem ends. Separate the leaves and wash well in cool water, especially the center of the leaves where soil collects. Stack the leaves and cut them crosswise into 1-inch strips. You should have about 4 cups.
- Combine the escarole, carrots, and stock in a large pot. Bring to a simmer and cook until the escarole is almost tender, about 30 minutes.
- To make the meatballs
- Meanwhile, combine the ground meat, bread crumbs, cheese, onion, egg, salt, and pepper in a medium bowl. Shape the mixture into tiny balls, less than 1 inch in diameter.
- To assemble
- When the escarole is almost tender, stir in the pasta and return the soup to the simmer. Drop the meatballs into the soup. Cook over low heat, stirring gently, until the meatballs and pasta are cooked, about 20 minutes. Taste for seasoning. Serve hot with grated Parmigiano-Reggiano.
ESCAROLE SOUP
Provided by Moira Hodgson
Categories pastas, soups and stews, appetizer
Time 15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Wash the escarole and dry it in a salad drier. Chop the leaves coarsely.
- Bring the chicken stock to a boil and add the escarole. Stir and cook for five minutes, or until the leaves are wilted and tender. Turn down heat and remove the escarole with a slotted spoon. Set aside.
- Bring the stock to boil. Add the spagghetini and cook until al dente (three to four minutes), stirring with a fork to prevent the strands from sticking together. Turn down heat, add the escarole, olive oil, salt and pepper.
- Pour the beaten egg in a thin stream into the soup so that it forms strands in the liquid. Serve the soup immediately, passing the cheese separately.
LENTIL AND ESCAROLE SOUP
By Michele Scicolone. This is one of our family favorites. We serve this for dinner with some bruschetta or olive bread.
Provided by Raqstar
Categories Lentil
Time 1h35m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- In a large saucepan over medium heat, cook the onion, celery and carrots in the olive oil, stirring frequently, until golden, about 10 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the tomatoes, bring to a simmer, and cook, uncovered, for 10 minutes to reduce the liquid.
- Pick over the lentils, discarding any stones or misshapen lentils. Rinse well and stir into the saucepan. Stir well; add the stock, and bring to a simmer over medium heat. Reduce the heat to low and cook, uncovered, until partially softened, about 30 minutes. Add the escarole, salt, and pepper and cook until the lentils are tender, about 30 minutes longer.
- Ladle into warmed soup plates and sprinkle with the cheese. Serve immediately.
Nutrition Facts : Calories 522.5, Fat 15.8, SaturatedFat 3.6, Cholesterol 14.4, Sodium 731.5, Carbohydrate 64.9, Fiber 26.4, Sugar 10.5, Protein 31.4
MAMMA'S ESCAROLE SOUP
That's Dom DeLuise's Mamma. The recipe originated in Spinosa, Italy. If you want a carnivorous variation, you can some spareribs and/or Italian sausages with the garlic, and brown well before adding anything else. To make this completely vegetarian, use vegetable stock in place of chicken stock. You can add water or a little more broth if the soup is too thick. Serve with hot Italian bread.
Provided by Chocolatl
Categories Vegetable
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Heat olive oil in a large saucepan and brown the garlic.
- Add onion, carrots, and potato (if using). Cook 1 minute.
- Add broth.
- Add escarole, cover, and bring to a boil.
- Reduce heat to low and simmer for 1 hour.
- Spoon into bowls and sprinkle with grated cheese.
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