White Bean Soup With Escarole Recipes

Steps:

• Serving suggestions:
• Drizzle each serving with extra-virgin olive oil and/or sprinkle with freshly grated Parmesan and serve with a good crusty bread.
• In a soup pot, heat the oil over medium heat, add the pancetta, and saute for about 5 minutes. Remove meat with a slotted spoon and set aside. Add the onion and saute until golden, about 10 minutes. Add the garlic, rosemary, and pepper flakes; saute for 3 minutes more. Add the escarole, stirring for 2 minutes more. Add the beans, tomato, broth, and salt to taste; bring to a boil. Lower the heat to maintain a gentle simmer, cover, and cook for 10 to 15 minutes. Stir in the reserved pancetta and season with salt and pepper to taste. Serve with the oil and/or cheese and the crusty bread. Cook's note: Swiss chard is a welcome substitute for the escarole.
• Copyright 2001 Television Food Network, G.P. All rights reserved.

Steps:

• Serving suggestions:
• Drizzle each serving with extra-virgin olive oil and/or sprinkle with freshly grated Parmesan and serve with a good crusty bread.
• In a soup pot, heat the oil over medium heat, add the pancetta, and saute for about 5 minutes. Remove the meat with a slotted spoon and set aside. Add the onion and saute until golden, about 10 minutes. Add the garlic, rosemary, and pepper flakes; saute for 3 minutes more. Add the escarole, stirring until wilted, about 2 minutes more. Add the beans, tomato, broth, and salt; bring to a boil. Lower the heat to maintain a gentle simmer, cover, and cook for 10 to 15 minutes. Stir in the reserved pancetta and season with salt and pepper. Serve immediately with the oil and/or cheese and the crusty bread.

Steps:

• Heat a medium Dutch oven over medium-high heat. Add 2 tablespoons olive oil to the pan along with the onion, celery, carrot and garlic. Season with the salt and cook, stirring often for about 4 minutes, or until fragrant and soft. Add the red pepper flakes, if using, and cannellini beans and stir to combine.
• Add the broth and bring to a simmer. Reduce the heat to medium to maintain a gentle simmer and cook for 5 minutes. Add the escarole and stir to wilt. Cook an additional 5 minutes. Serve topped with a drizzle of the remaining olive oil, fennel pollen and Parmigiano-Reggiano, if using.

Steps:

• Heat olive oil in a 4 quart saucepan. Add onion and carrots, cover and simmer 5 minutes or until tender. If vegetables stick to saucepan, add some water, cover and continue to simmer.
• Add the garlic and saute for a moment. Add 1 of the cans of beans and mash with a potato masher. Add the other can of beans along with the broth and bring to a simmer with the sage. Simmer 10 minutes or until as thick as you like it. If too thick, add more water; if too thin, boil down until some of the liquid has evaporated.
• Stir the escarole or romaine lettuce into the pot, cover and simmer 5 minutes or until lettuce is tender. Uncover, add parsley and adjust seasoning. Serve with bread and salad for a complete meal.

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:

• In a large saucepot, add 1st eight items and simmer on medium-low for 20 minutes.
• Add escarole and cool 3 minutes, or until wilted.
• Stir in cheese and serve.
• Garnish with fresh parsley and/or additional Parmesan cheese.

Steps:

• In a Dutch oven, heat oil over medium heat. Add onion and garlic; cook and stir until tender. Add broth, tomatoes, Italian seasoning and pepper flakes; bring to a boil. Reduce heat; simmer, uncovered, 15 minutes., Stir in orzo and escarole. Return to a boil; cook 12-14 minutes or until orzo is tender. Add beans; heat through, stirring occasionally. Sprinkle servings with cheese. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.

Steps:

• Remove casing and cut each sausage link into 8 pieces; shape into balls.
• Heat 1 Tbsp oil in large pot on MEDIUM. Add sausage balls and cook, turning to brown all sides, 3-4 minute
• Remove sausage from pan and set aside. Discard pan drippings.
• Return pan to heat; add remaining 2 Tbsp basting oil and onions.
• Cook, stirring occasionally, 2-3 min, until onions are translucent.
• Add garlic; cook, stirring until softened, about 1 minute
• Add escarole; cook, stirring occasionally, 1-2 min, until wilted.
• Stir in stock, beans, and browned sausage; heat to boiling on MEDIUM-HIGH.
• Reduce heat and simmer 10 minute
• Add pasta; simmer 10 minute
• Add parsley and lemon juice. Season to taste with salt and pepper.

Steps:

• Pulse onion in a food processor until finely chopped. Transfer to a medium bowl. Repeat with fennel, carrot, and celery, placing vegetables in bowl with onion.
• Heat 2 tablespoons oil in a large pot. Add pancetta and cook, stirring often, until golden brown, about 3 minutes. Add spelt and cook, stirring often, until grains are a couple of shades darker, about 3 minutes.
• Add onion, fennel, carrot, celery, and garlic to pot; season with salt and pepper. Cook, stirring occasionally, until vegetables are softened, 6-8 minutes. Add tomato paste and red pepper flakes, and cook until paste is slightly darkened, about 1 minute.
• Add broth to pot, bring to a boil, reduce heat, and simmer, partially covered, until spelt is tender, 60-70 minutes. Stir escarole and beans into soup and cook until escarole is wilted and beans are warmed though, about 4 minutes.
• Serve soup drizzled with oil and topped with Parmesan.
• DO AHEAD: Soup can be made 2 days ahead. Cover and chill.

Steps:

• In a large skillet, heat the oil over medium heat.
• Add onions to the pan and cook over medium heat, stirring occasionally, until soft, about 6 minutes. Add the garlic and cook, stirring, for 1 minute. Add the wine and broth and bring to a boil. Add the beans, escarole, salt, and pepper. Cover skillet and cook, stirring occasionally, until the escarole is completely wilted, about 10 minutes.
• Sprinkle Parmesan on top and serve.

Steps:

• In a 4 quart saucepan, over medium high heat, cook olive oil, onion, carrot, celery and potato until lightly browned, about 5 minutes, stirring frequently.
• Add chicken broth, pepper and water; increase heat to high and bring to a boil.
• Reduce heat to low, cover and simmer for 10 minutes or until vegetables are tender.
• Increase heat to high; stir in beans with their liquid and pasta and heat to a boil.
• Reduce heat to low; cover and simmer for 15 minutes or until pasta is done, stirring occasionally.
• Stir in escarole until heated through.

Steps:

• In a large dutch oven over a medium-high flame, heat the oil. Add the onion and garlic. Saute until the onions are soft and translucent, and the garlic begins to "dance".
• To the onion and garlic add the broth and the carrots; bring to simmer over medium-high heat. Reduce the heat and simmer, covered, for 5 minutes - or until the carrots are almost tender.
• Stir in the tomatoes with juice, ham, orzo (or your choice), red pepper, black pepper, and water. Increase the heat to medium high and return to a simmer. Cook until pasta is tender (about 5 minutes). Add white beans and escarole; cover and cook - stirring often - until escarole is tender and the flavors blend (approximately another 5 minutes). Ladle into warmed soup bowls and sprinkle with parmesan cheese. A freshly tossed salad and warm crusty bread makes this meal complete!

Steps:

• Cook escarole in a 6- to 8-quart pot of boiling salted water until tender, about 5 minutes, then transfer with slotted spoon to a large bowl of ice and cold water to stop cooking. Drain escarole in a colander, pressing gently to remove excess water.
• Heat oil in a 5- to 6-quart heavy pot over moderately high heat until hot but not smoking, then sauté onion, garlic, celery, and carrots, stirring occasionally, until golden, about 8 minutes.
• Add chicken broth and water and bring to a boil, then add escarole and beans and simmer, uncovered, until carrots and celery are tender, about 10 minutes. Season with salt and pepper.