HOW TO MAKE 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.

DAD'S ESCAROLE AND BEAN SOUP RECIPE | ALLRECIPES

Dad's Escarole and Bean Soup Recipe | Allrecipes image

This is a very easy and delicious soup recipe that my father started making and has since become a favorite of family and friends! You can add more or less garlic depending on your liking. Serve with Italian bread and Parmesan cheese.

Provided by Islandgirl17

Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas

Total Time 1 hours 25 minutes

Prep Time 15 minutes

Cook Time 1 hours 10 minutes

Yield 6 servings

Number Of Ingredients 9

Ingredients

3 tablespoons olive oil
1 onion, diced
6 cups water
6 cubes chicken bouillon
3 (15 ounce) cans cannellini beans, drained and rinsed
1 (16 ounce) can diced tomatoes
salt and pepper to taste
1 pound torn escarole
6 cloves garlic, minced

Steps:

Heat the olive oil in a large pot over medium heat. Stir in the onion and cook until the onion has softened and turned translucent, about 5 minutes. Add the water, chicken bouillon, cannellini beans, and diced tomatoes. Season to taste with salt and pepper. Bring to a boil over high heat; reduce heat to medium-low and simmer 30 minutes.
Stir in the torn escarole, and continue simmering until the escarole is tender, about 30 minutes. Add the garlic and cook 5 to 10 minutes more before serving.

Nutrition Facts : Calories 271 calories, CarbohydrateContent 37.9 g, CholesterolContent 0.6 mg, FatContent 8 g, FiberContent 11.4 g, ProteinContent 10.7 g, SaturatedFatContent 1 g, SodiumContent 1732.2 mg, SugarContent 2.9 g

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