RECIPE FOR ESCAROLE SOUP RECIPES

ESCAROLE AND BEAN SOUP RECIPE | ALLRECIPES

Escarole and Bean Soup Recipe | Allrecipes image

This soup is garlicky with the option of Adobo spice which can be found in specialty supermarket. Shred Italian cheese on top if you like.

Provided by Rosemarie

Categories Bean and Pea Soups

Total Time 45 minutes

Prep Time 10 minutes

Cook Time 35 minutes

Yield 6 servings

Number Of Ingredients 6

Ingredients

6 cloves garlic, minced
1 sweet onion, chopped
2 (15 ounce) cans navy beans
1 quart chicken broth
1 teaspoon adobo seasoning
4 cups chopped escarole

Steps:

Cook and stir onion and garlic in a large pot with a little stock or olive oil. Do not brown.
Add the rest of the stock, adobo spice, navy beans, and chopped escarole. Cook until the escarole is tender, It is best when it is a little crispy.

Nutrition Facts : Calories 213.9 calories, CarbohydrateContent 40.4 g, FatContent 0.9 g, FiberContent 15.9 g, ProteinContent 12.3 g, SaturatedFatContent 0.1 g, SodiumContent 339.9 mg, SugarContent 1.6 g

PASTA E FAGIOLI WITH ESCAROLE RECIPE RECIPE | EPICURIOUS

Pasta e Fagioli with Escarole Recipe Recipe | Epicurious image

Parmesan rind and a kitchen sink’s worth of aromatics give heady flavor to this classic pairing of beans and pasta, no meat required.

Provided by Chris Morocco

Yield 4 servings

Number Of Ingredients 16

Ingredients

1 1/2 cups dried cannellini (white kidney) beans, soaked overnight
1 Parmesan rind (about 2 ounces), plus shaved Parmesan for serving
2 medium carrots, scrubbed, halved crosswise
2 stalks celery, halved crosswise
1 head garlic, halved crosswise; plus 2 cloves, chopped
6 sprigs parsley
1 sprig rosemary
2 bay leaves
2 dried chiles de árbol or 1/2 teaspoon crushed red pepper flakes, plus more crushed for serving
Kosher salt, freshly ground pepper
3 tablespoons olive oil, plus more
1 large onion, chopped
1 (14.5-ounce) can whole peeled tomatoes
3/4 cup dry white wine
3 ounces dried lasagna or other flat pasta, broken into 1–1 1/2-inch pieces
1/2 small head escarole, leaves torn into 2-inch pieces

Steps:

Bring beans, Parmesan rind, carrots, celery, head of garlic, parsley, rosemary, bay leaves, chiles, and 2 quarts water to a boil in a medium pot. Reduce heat, cover, and simmer, adding more water as needed, until beans are tender, about 1 1/2 hours. Season with salt and pepper, remove from heat, and let sit 30 minutes. Discard vegetables, rind, and herbs.
Meanwhile, heat 3 Tbsp. oil in a large pot over medium. Cook onion and chopped garlic, stirring occasionally, until softened, 8–10 minutes. Add tomatoes, crushing with your hands, and cook, stirring often, until liquid is almost completely reduced, 12–15 minutes. Add wine, bring to a boil, and cook until almost completely evaporated, about 5 minutes.
Add beans and their liquid; cook until flavors meld, 12–15 minutes. Add pasta; cook, stirring and adding more water as needed, until al dente, 15–20 minutes. Add escarole and cook until wilted, about 1 minute; season with salt and pepper. Serve soup drizzled with oil and topped with Parmesan and more chile.

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