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.
TURKEY MEATBALL AND ESCAROLE SOUP
From The Italian Slow Cooker, by Michele Scicolone. I have not made this yet, but it seems like a natural. Because the meatballs are added halfway through, it's not a recipe for those who need to be away all day. However, I think I would freeze the meatballs, and add them at the beginning. Escarole is a wonderful leafy vegetable, not well known in the US. Spinach or Swiss chard are suitable substitutes. The original recipe did not specify, but spinach should really be added only towards the end of the entire cooking period.
Provided by duonyte
Categories Spinach
Time 8h25m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- In a 3 quart or larger slow cooker, combine the carrots, broth and escarole. Cover and cook on LOW for 4 hours.
- In a medium bowl, combine the turkey, onion, eggs, bread crumbs, grated Parmesan, salt and pepper. Mix well and make 1 inch meatballs and carefully add to the slow cooker at the 4 hour mark.
- Cover and cook 4 hours longer, or until the meat and veggies are cooked through. Serve sprinkled with the additional cheese.
- Note: Swiss chard or spinach would be good subs for the escarole. I would separate the leaves from the stems of the Swiss chard and add them first. The leaves of the chard and spinach should be added right at the end - you can raise to high for the last few minutes.
Nutrition Facts : Calories 224.3, Fat 9.9, SaturatedFat 3.3, Cholesterol 103.2, Sodium 1485.7, Carbohydrate 10.8, Fiber 2.1, Sugar 3.1, Protein 21.5
TURKEY ESCAROLE SOUP
Make and share this Turkey Escarole Soup recipe from Food.com.
Provided by hungrykitten
Categories Poultry
Time 35m
Yield 5 serving(s)
Number Of Ingredients 11
Steps:
- In a 6 quart Dutch oven heat oil on medium high until hot. Add carrots, onion and garlic; cook 4 minutes or until onion softens, stirring frequently. Stir in broth and water; heat to boiling. Stir in escarole and orzo; heat to boiling.
- Reduce heat to medium low; simmer, uncovered, 6 minutes or until escarole and orzo are tender. Stir in turkey and black pepper. Reduce heat to low and simmer 3 minutes until turkey is heated through. Serve with parmesan.
Nutrition Facts : Calories 327, Fat 10.6, SaturatedFat 3.6, Cholesterol 51.4, Sodium 1101, Carbohydrate 26.9, Fiber 8.4, Sugar 4.3, Protein 30.9
TURKEY ESCAROLE SOUP WITH PARMESAN
Food & Wine 1998. "Escarole gives this mild, straightforward soup an attractive edge best matched by a tart, herbaceous California Sauvignon Blanc"
Provided by dicentra
Categories Poultry
Time 25m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 350°. Arrange the bread slices on a baking sheet, sprinkle the 1/4 cup of Parmesan on top and toast for about 10 minutes, or until the bread is golden and the cheese is bubbling.
- Melt the butter in a large saucepan. Add the onion and garlic and cook over moderately low heat, stirring occasionally, until tender, about 10 minutes.
- Stir in the escarole, 3/4 teaspoon of salt and 1/4 teaspoon of pepper. Add the chicken Stock and bring to a boil.
- Reduce the heat to moderately low and cook until the escarole is tender, about 7 minutes.
- Add the turkey and cook just until heated through. Spoon the soup into bowls, add the Parmesan toasts and serve with additional cheese.
Nutrition Facts : Calories 352.9, Fat 11.8, SaturatedFat 5.1, Cholesterol 56.5, Sodium 693.5, Carbohydrate 34.4, Fiber 4.1, Sugar 5.5, Protein 26.3
ESCAROLE AND ORZO SOUP WITH TURKEY PARMESAN MEATBALLS
Steps:
- Whisk egg and 2 tablespoons water in medium bowl to blend. Mix in breadcrumbs; let stand 5 minutes. Add turkey, Parmesan cheese, parsley, garlic, salt, and pepper; gently stir to blend. Using wet hands, shape turkey mixture into 1 1/4-inch-diameter meatballs. Place on baking sheet; cover and chill 30 minutes.
- Bring 8 cups chicken broth to boil in large pot. Add carrots and orzo; reduce heat to medium and simmer uncovered 8 minutes. Add turkey meatballs and simmer 10 minutes. Stir in chopped escarole and simmer until turkey meatballs, orzo, and escarole are tender, about 5 minutes longer. Season soup to taste with salt and pepper. (Can be made 2 hours ahead. Rewarm over medium heat, thinning with more broth if desired.)
- Ladle soup into bowls and serve.
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- In a medium bowl, mix together the turkey, eggs, garlic, onion, bread crumbs, Parmesan, parsley, 1/2 teaspoon of the salt, and the black pepper until thoroughly combined. Shape the mixture into twenty meatballs.
- In a large frying pan, heat 1 1/2 tablespoons of the oil over moderate heat. Add half the meatballs to the pan and cook, turning, until browned on all sides, about 3 minutes. Remove the meatballs from the pan and drain on paper towels. Repeat with the remaining 1 1/2 tablespoons oil and the rest of the meatballs.
- Put all of the meatballs, the escarole, broth, water, vinegar, red-pepper flakes, and the remaining 1 teaspoon of salt in a large pot. Cover and bring to a simmer over moderate heat, stirring occasionally. The meatballs should be cooked through by the time the broth comes to a simmer.
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- In a large pot, heat oil on medium-high until hot. Add carrots, onion, and garlic; cook four minutes or until onion softens, stirring frequently.
- Reduce heat to medium-low; simmer, uncovered, six minutes or until escarole and orzo are tender.
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