WHITE BEANS AND ESCAROLE SOUP RECIPES

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CHICKEN SOUP WITH SMOKED SAUSAGE, WHITE BEANS AND GR…



Chicken Soup with Smoked Sausage, White Beans and Gr… image

Grab a big bowl when ladling up this Tuscan-tinged soupyoull want to savor as much of the tender white beans and chicken as possible. No escarole? Spinach makes for a great last-minute substitute, but toss it in just before serving; its

Provided by Woman's Day Kitchen

Categories     low-calorie    easy chicken    dinner    main dish    soup

Total Time 1 hours 10 minutes

Prep Time 25 minutes

Cook Time 0S

Yield 6

Number Of Ingredients 10

2 bone-in chicken breast halves (about 2 lb total)
3 medium carrots
2 stalk celery
1 medium onion
containers low-sodium chicken broth
Kosher salt and pepper
1 tbsp. olive oil
6 oz. fully cooked Italian chicken sausage
1 small Head Escarole
can white beans

Steps:

  • Place the chicken, carrots, celery and onion in a large pot. Add the broth, cover and bring to a boil.
  • Reduce heat, add ¾ tsp salt and ½ tsp pepper and simmer, covered, until the chicken is cooked through and the vegetables are tender, 15 to 20 minutes. (Skim and discard any foam that rises to the top.)
  • Meanwhile, heat the oil in a large skillet over medium-high heat. Add the sausage and cook until browned, 1 to 2 minutes per side. Transfer to a plate.
  • Transfer the chicken to a bowl. When cool enough to handle, shred the meat, discarding the skin and bones.
  • Stir the chicken back into the soup along with the sausage, escarole and beans. Simmer until the escarole is tender, 4 to 5 minutes.

Nutrition Facts : Calories 358 calories

ESCAROLE AND BEAN SOUP RECIPE | GIADA DE LAURENTIIS | FOOD NE…



Escarole and Bean Soup Recipe | Giada De Laurentiis | Food Ne… 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.

Nutrition Facts : Calories 148, FatContent 9.5 grams, SaturatedFatContent 0 grams, CholesterolContent 0 milligrams, SodiumContent 390 milligrams, CarbohydrateContent 13 grams, FiberContent 5 grams, SugarContent 0 grams, ProteinContent 6 grams

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