ESCAROLE AND BEAN SOUP RECIPES

Name: Escarole and Bean Soup
Prep time: 12 min
Cook time: 10 min
Total time: 22 min
Yield: 6 servings
Cuisine: italian
Ingredients: 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

ESCAROLE AND BEAN SOUP RECIPE | GIADA DE LAURENTIIS | FOOD ...

Escarole and Bean Soup Recipe | Giada De Laurentiis | Food ... image

Provided by Giada De Laurentiis

Total Time 22 minutes

Prep Time 12 minutes

Cook Time 10 minutes

Yield 6 servings

Number Of Ingredients 10

Ingredients

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

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 AND BEAN SOUP - GIADA DE LAURENTIIS RECIPE - FOOD.COM

Escarole and Bean Soup - Giada De Laurentiis Recipe - Food.com image

Featured on Giada De Laurentiis' FoodTV show, "Everyday Italian." Simple, easy, delicious, and soothing!

Total Time 22 minutes

Prep Time 12 minutes

Cook Time 10 minutes

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

2 tablespoons olive oil
2 cloves garlic, minced
1 lb escarole, chopped roughly
1 pinch salt
4 cups unsalted chicken stock
1 (15 ounce) can cannellini beans, drained and rinsed
1 ounce parmesan cheese, chunk (not grated)
salt & freshly ground black pepper, to taste
6 teaspoons extra virgin olive oil, for garnish

Steps:

In a large heavy pot over medium temperature, heat the olive oil then add the garlic and sauté until just fragrant (about 15 seconds).
Add the escarole to the pot, stir, and sauté it until it has wilted, about 2 minutes; add a pinch of salt.
Stir in the broth, beans, and the piece of Parmesan, then cover and let simmer for 5 minutes.
Season with salt and freshly ground pepper, to taste, then pour into the serving bowls.
Drizzle each serving with a teaspoon of olive oil, and serve with slices of good, crusty Italian bread.

Nutrition Facts : Calories 238.4, FatContent 11.7, SaturatedFatContent 2.5, CholesterolContent 4.2, SodiumContent 167.5, CarbohydrateContent 22.8, FiberContent 6.8, SugarContent 0.7, ProteinContent 12.9

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