WHITE BEAN ESCAROLE SOUP RECIPE RECIPES

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WHITE BEAN AND ESCAROLE SOUP RECIPE - FOOD NETWORK



White Bean and Escarole Soup Recipe - Food Network image

Provided by Food Network Kitchen

Categories     side-dish

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 6 servings

Number Of Ingredients 12

2 tablespoons olive oil
2 ounces pancetta or prosciutto cut into 1/4-inch cubes
1/2 cup diced onion
4 cloves garlic, minced
1 teaspoon minced rosemary or thyme
1/4 teaspoon red pepper flakes
1 head escarole, (about 1 pound) trimmed, washed, and coarsely chopped
Two 15 ounce cans cannellini beans, rinsed and drained
1 cup peeled, seeded, and chopped vine-ripened tomato or chopped canned plum tomato
5 cups chicken broth, homemade or low-sodium canned
1 teaspoon kosher salt plus more
Freshly ground black pepper

Steps:

  • Serving suggestions:
  • Drizzle each serving with extra-virgin olive oil and/or sprinkle with freshly grated Parmesan and serve with a good crusty bread.
  • In a soup pot, heat the oil over medium heat, add the pancetta, and saute for about 5 minutes. Remove meat with a slotted spoon and set aside. Add the onion and saute until golden, about 10 minutes. Add the garlic, rosemary, and pepper flakes; saute for 3 minutes more. Add the escarole, stirring for 2 minutes more. Add the beans, tomato, broth, and salt to taste; bring to a boil. Lower the heat to maintain a gentle simmer, cover, and cook for 10 to 15 minutes. Stir in the reserved pancetta and season with salt and pepper to taste. Serve with the oil and/or cheese and the crusty bread. Cook's note: Swiss chard is a welcome substitute for the escarole.
  • Copyright 2001 Television Food Network, G.P. All rights reserved. 

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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