RECIPE FOR ESCAROLE AND BEAN SOUP RECIPES

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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

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 WHITE BEAN SOUP RECIPE | MYRECIPES



Escarole and White Bean Soup Recipe | MyRecipes image

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

8 ounces escarole
1 tablespoon olive oil
1 onion (8 oz.), peeled and chopped
2 cloves garlic, peeled and minced
? cup chopped prosciutto or Westphalian ham (1 oz.)
5 cups fat-skimmed chicken broth
1 can (15 oz.) cannellini (white kidney) beans, rinsed and drained
Salt and pepper
Grated parmesan cheese

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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