WHITE BEAN ESCAROLE SOUP RECIPES

ESCAROLE & WHITE BEAN SOUP RECIPE | EATINGWELL

Escarole & White Bean Soup Recipe | EatingWell image

Don't be afraid of escarole, which looks like slightly frilly romaine lettuce, because it cooks down into a sweet and tender green. If you can't find it, substitute a 10-ounce bag of spinach. Make It a Meal: Warm crusty bread and a green salad make an excellent accompaniment.

Provided by EatingWell Test Kitchen

Categories Healthy Cherry Tomato Recipes

Total Time 40 minutes

Number Of Ingredients 12

Ingredients

¼ cup extra-virgin olive oil
1 large onion, chopped
1 cup halved cherry tomatoes
½ cup finely chopped celery
½ cup finely chopped carrot
¼ cup chopped garlic
2 teaspoons Italian seasoning, or 1 tablespoon each chopped fresh basil and oregano
½ teaspoon freshly ground pepper
2 14-ounce cans vegetable broth, or reduced-sodium chicken broth
2 15-ounce cans cannellini beans, rinsed
1 head escarole, chopped
½ cup freshly shredded hard Italian cheese, such as Parmesan, Romano or Asiago

Steps:

Heat oil in a Dutch oven over medium heat. Add onion, tomatoes, celery, carrot, garlic, Italian seasoning and pepper and cook, stirring often, until the vegetables are beginning to soften and the onion is translucent, about 10 minutes. Add broth, bring to a simmer, and cook, stirring often, until the vegetables are tender. Stir in beans and escarole and cook, stirring often, until the escarole is just tender, about 5 minutes. Serve with a sprinkle of cheese.

Nutrition Facts : Calories 249.3 calories, CarbohydrateContent 30.1 g, CholesterolContent 4.8 mg, FatContent 11.7 g, FiberContent 11.5 g, ProteinContent 11.2 g, SaturatedFatContent 2.5 g, SodiumContent 781.7 mg, SugarContent 3.8 g

WHITE BEAN SOUP WITH ESCAROLE RECIPE: HOW TO MAKE IT

White Bean Soup with Escarole Recipe: How to Make It image

This escarole and bean soup has become a favorite because it uses kitchen staples, it's packed with healthy ingredients and is a cinch to prepare. If I can't find escarole, I sub fresh spinach at the very end of cooking. —Gina Samokar, North Haven, Connecticut

Provided by Taste of Home

Categories Lunch

Total Time 50 minutes

Prep Time 15 minutes

Cook Time 35 minutes

Yield 8 servings (2 quarts).

Number Of Ingredients 11

Ingredients

1 tablespoon olive oil
1 small onion, chopped
5 garlic cloves, minced
3 cans (14-1/2 ounces each) reduced-sodium chicken broth
1 can (14-1/2 ounces) diced tomatoes, undrained
1/2 teaspoon Italian seasoning
1/4 teaspoon crushed red pepper flakes
1 cup uncooked whole wheat orzo pasta
1 bunch escarole or spinach, coarsely chopped (about 8 cups)
1 can (15 ounces) cannellini beans, rinsed and drained
1/4 cup grated Parmesan cheese

Steps:

In a Dutch oven, heat oil over medium heat. Add onion and garlic; cook and stir until tender. Add broth, tomatoes, Italian seasoning and pepper flakes; bring to a boil. Reduce heat; simmer, uncovered, 15 minutes., Stir in orzo and escarole. Return to a boil; cook 12-14 minutes or until orzo is tender. Add beans; heat through, stirring occasionally. Sprinkle servings with cheese.
Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.

Nutrition Facts : Calories 174 calories, FatContent 3g fat (1g saturated fat), CholesterolContent 2mg cholesterol, SodiumContent 572mg sodium, CarbohydrateContent 28g carbohydrate (3g sugars, FiberContent 8g fiber), ProteinContent 9g protein. Diabetic Exchanges 1 starch

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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.
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Reviews 4
Total Time 30 minutes
Calories 196 calories per serving

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.

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TUSCAN WHITE BEAN SOUP WITH ESCAROLE RECIPE | MYRECIPES

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Reviews 4.5
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Calories 225 calories per serving

Heat a large Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add onion, and sauté for 4 minutes, stirring frequently. Add garlic, and sauté for 30 seconds. Add vegetable broth and the next 5 ingredients (through cheese rind); bring to a boil. Reduce heat, and simmer 10 minutes. Stir in escarole and carrot; cover and simmer for 15 minutes or until carrot is tender. Stir in red pepper, salt, black pepper, and vinegar. Remove and discard rind; sprinkle soup with shaved cheese.

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ESCAROLE AND WHITE BEAN SOUP RECIPE | MYRECIPES

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