ESCAROLE AND WHITE BEAN SOUP RECIPES

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ROSEMARY WHITE BEAN SOUP RECIPE | INA GARTEN | FOOD NETWORK



Rosemary White Bean Soup Recipe | Ina Garten | Food Network image

Provided by Ina Garten

Categories     main-dish

Total Time 6 hours 50 minutes

Prep Time 10 minutes

Cook Time 40 minutes

Yield 6 servings

Number Of Ingredients 9

1 pound dried white cannellini beans
4 cups sliced yellow onions (3 onions)
1/4 cup good olive oil
2 garlic cloves, minced
1 large branch fresh rosemary (6 to 7 inches)
2 quarts chicken stock
1 bay leaf
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

  • In a medium bowl, cover the beans with water by at least 1-inch and leave them in the refrigerator for 6 hours or overnight. Drain.
  • In a large stockpot over low to medium heat, saute the onions with the olive oil until the onions are translucent, 10 to 15 minutes. Add the garlic and cook over low heat for 3 more minutes. Add the drained white beans, rosemary, chicken stock, and bay leaf. Cover, bring to a boil, and simmer for 30 to 40 minutes, until the beans are very soft. Remove the rosemary branch and the bay leaf. Pass the soup through the coarsest blade of a food mill, or place in the bowl of a food processor fitted with a steel blade and pulse until coarsely pureed. Return the soup to the pot to reheat and add salt and pepper, to taste. Serve hot.

SAUSAGE, WHITE BEAN AND TORTELLINI SOUP RECIPE | FOOD ...



Sausage, White Bean and Tortellini Soup Recipe | Food ... image

Provided by Food Network Kitchen

Categories     main-dish

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 4 servings

Number Of Ingredients 11

1 tablespoon olive oil
4 ounces hot or sweet Italian sausage, removed from casings
1 onion, chopped
1 medium rib celery, chopped (about 2/3 cup)
One 15-ounce can white beans, such as cannellini or navy, rinsed and drained
One 15-ounce can diced tomatoes
2 cups low-sodium chicken broth
One 8- to 9-ounce package of your favorite refrigerated tortellini
Kosher salt and freshly ground black pepper
1/4 cup prepared pesto
Grated Parmesan, for serving

Steps:

  • Heat the oil in a medium pot over medium heat. Add the sausage and cook, breaking the meat up with a wooden spoon, until browned, about 4 minutes. Add the onions and celery and continue to cook, stirring, until the vegetables are softened, about 5 minutes. Add the beans, tomatoes, broth and 4 cups water and increase the heat to medium-high to bring to a simmer. Continue to simmer, adjusting the heat if necessary, until the vegetables are tender, about 10 minutes. 
  • Add the tortellini and continue to cook until they are tender, about 10 minutes. Season to taste with salt and pepper. Serve in bowls topped with a spoonful of pesto and a sprinkle of grated Parmesan.

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