ESCAROLE AND BEAN SOUP RECIPE | GIADA DE LAURENTIIS | FOOD ...
Provided by Giada De Laurentiis
Total Time 22 minutes
Prep Time 12 minutes
Cook Time 10 minutes
Yield 6 servings
Number Of Ingredients 10
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 WHITE BEAN SOUP RECIPE | MYRECIPES
This hearty bean soup is packed with white beans, escarole and chopped prosciutto or ham and is ready in only 30 minutes.
Provided by MyRecipes
Total Time 30 minutes
Yield Makes 8 cups; 4 servings
Number Of Ingredients 9
Steps:
- Cut base off escarole; rinse and drain leaves. Cut leaves crosswise into 1/4-inch-wide strips.
- Set a 4- to 5-quart pan over medium-high heat. When hot, add oil, onion, garlic, and prosciutto; stir often until onion is limp, 3 to 5 minutes.
- Add broth and beans, cover, and bring to a boil over high heat. Stir in escarole and cook just until wilted, about 1 minute. Add salt and pepper to taste. Ladle into bowls and offer cheese to add to taste.
Nutrition Facts : Calories 196 calories, CarbohydrateContent 19 g, CholesterolContent 7.6 mg, FatContent 5.4 g, FiberContent 6.2 g, ProteinContent 19 g, SaturatedFatContent 1 g, SodiumContent 360 mg
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