White Bean And Endive Soup Recipes

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.

Steps:

• Heat oil in heavy large Dutch oven over medium heat. Add garlic; sauté until just tender, about 3 minutes. Add ham; stir 1 minute. Add endive, broth and beans; simmer until endive wilts and is tender but still bright green, about 10 minutes. Season with salt and pepper.

Steps:

• Heat the oil in a soup pot, over medium heat, add the pancetta, and cook until just brown, about 5 minutes. Transfer the pancetta to a plate with a slotted spoon and set aside. Add the onion to the pot and cook, stirring occasionally until golden, about 10 minutes. Add the garlic, rosemary, and pepper flakes, cook until translucent, about 3 minutes more.
• Stir in the escarole and cook until just wilted, about 2 minutes. Add the broth, beans, tomato, and bring to a gentle simmer. Season with salt, to taste. Cover, and cook until slightly thickened, about for 10 to 15 minutes. Stir in the reserved pancetta and season with salt and pepper, to taste. Serve in bowls with a drizzle of olive oil and Parmesan, if desired.

Steps:

• Wash the endives and trim off the cores. Chop them and put them in a heavy saucepan with the lemon juice. Cover and cook over very low heat until the endives are tender, about 10 minutes. Stir in the garlic.
• Add the chicken stock and simmer for 15 minutes.
• Puree the soup in a blender or a food processor, then return it to the saucepan.
• Puree the beans and stir them into the saucepan and simmer another 5 minutes. Season to taste with salt and pepper.

Steps:

• In a medium saucepan, heat oil over medium. Add scallions, garlic, and oregano; cook, stirring frequently, until scallions begin to soften, about 3 minutes.
• Stir in broth and beans; cook until heated through, about 4 minutes. Using a wooden spoon or potato masher, lightly mash some of the beans to thicken the soup. Stir in lemon juice; season with salt and pepper. Before serving, sprinkle with Parmesan.

Steps:

• Cook bacon in heavy large pot over medium-high heat until brown and crisp. Using slotted spoon, transfer bacon to paper towels and drain. Set bacon aside. Add onion to drippings in pot and sauté until beginning to soften, about 4 minutes. Add half of endive with water still clinging to leaves. Cover pot and cook until endive is wilted, stirring once, about 4 minutes. Add remaining half of endive and chopped garlic. Cover and cook until endive leaves are wilted but still bright green, stirring once, about 4 minutes. Add cannellini, beef broth, and bacon. Cook bean mixture until heated through, stirring often, about 5 minutes. Season to taste with salt and pepper.

Steps:

• To make the Parmesan broth: In a large pot, heat 2 tablespoons olive oil over medium-high. Add the garlic, cut-sides down, and cook until golden brown, 2 to 3 minutes. Add the Parmesan rinds, lemon rinds, thyme and 8 cups water and bring to a boil. Reduce heat to a simmer and cook, uncovered, until the broth tastes full and rich and is reduced by half, 1 to 1 1/2 hours. (You will have about 4 cups of broth.) Reserve half the garlic and half the lemon rinds, then strain the broth. Season to taste with salt and pepper. (Once cool, the broth will keep for 1 week refrigerated or 3 months in the freezer. If freezing, leave a bit of space between the broth and the lid of the container, as the broth will expand.)
• To make the soup: Squeeze the garlic cloves to release them from the reserved head. Finely chop the reserved lemon rind. In a large pot, heat the remaining 2 tablespoons olive oil over medium-low. Add the garlic cloves and the red-pepper flakes and cook, breaking up the garlic with your spoon, just until fragrant, 2 to 3 minutes.
• Increase the heat to medium, add the greens and 1/4 teaspoon of the chopped lemon rind and a pinch each of salt and pepper. Cook, stirring, until the greens are wilted, 1 to 2 minutes.
• Add the beans and all of the Parmesan broth and bring to a boil. Reduce the heat to a simmer, cover, and cook until the greens are silky and the beans and broth are warmed through, about 10 minutes.
• Remove from heat and taste. Stir in lemon juice and additional lemon rind to taste. (You will not use all the lemon.) Season to taste with salt and pepper. Serve with black pepper and grated Parmesan on top.

Steps:

• Sort beans and rinse with cold water. Place in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1-4 hours or until beans are softened. , Drain and rinse beans, discarding liquid; set beans aside. Sprinkle chicken with 1/2 teaspoon salt. In the same pan, saute chicken in 1 tablespoon oil until no longer pink. Drain and set aside. Saute onion in remaining oil until tender. Add the carrots, celery and garlic; saute 1-2 minutes longer. , Stir in the broth, water, pepper, beans and chicken; bring to a boil. Reduce heat; cover and simmer for 1-3/4 to 2-1/4 hours or until beans are tender. Stir in parsley and remaining salt., Serve immediately or cool and freeze in a freezer container for up to 3 months. , To use frozen soup: Thaw in the refrigerator overnight. Transfer to a saucepan. Cover and cook over medium-low heat until heated through, stirring occasionally. Stir in 1/4 cup parsley and 1/2 teaspoons salt.