Greens and beans escarole and beans soup is a delicious and nutritious dish that is perfect for a cold winter day. This classic Italian soup is made with a variety of greens, such as escarole, kale, and spinach, as well as beans, such as cannellini beans and kidney beans. The soup is simmered in a flavorful broth made with garlic, onions, and tomatoes, and it is often served with crusty bread or grated Parmesan cheese. Greens and beans escarole and beans soup is a hearty and satisfying dish that is sure to please the whole family.
Here are our top 3 tried and tested recipes!
ESCAROLE AND BEANS
This is a creamy concoction of escarole and beans. It's rich, and it's divine! It's also best served with a warm crusty Italian bread.
Provided by KristaP
Categories Side Dish Vegetables Greens
Time 40m
Yield 4
Number Of Ingredients 7
Steps:
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Toss in escarole, turning to coat with oil. Season with salt, pepper, and crushed red pepper flakes. Cook, stirring occasionally, about 10 minutes, or until tender.
- In a separate skillet, heat remaining 1 tablespoon olive oil over medium heat. Stir in garlic. Pour in beans with juices, and simmer until creamy, about 10 minutes. Stir in escarole and parsley; simmer 10 minutes more.
Nutrition Facts : Calories 322.1 calories, Carbohydrate 42.7 g, Fat 11.8 g, Fiber 18.7 g, Protein 13.1 g, SaturatedFat 1.6 g, Sodium 543.4 mg, Sugar 1 g
WHITE BEAN AND ESCAROLE SOUP
Provided by Giada De Laurentiis
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat a medium Dutch oven over medium-high heat. Add 2 tablespoons olive oil to the pan along with the onion, celery, carrot and garlic. Season with the salt and cook, stirring often for about 4 minutes, or until fragrant and soft. Add the red pepper flakes, if using, and cannellini beans and stir to combine.
- Add the broth and bring to a simmer. Reduce the heat to medium to maintain a gentle simmer and cook for 5 minutes. Add the escarole and stir to wilt. Cook an additional 5 minutes. Serve topped with a drizzle of the remaining olive oil, fennel pollen and Parmigiano-Reggiano, if using.
RAO'S ESCAROLE AND BEANS RECIPE - (4.3/5)
Provided by á-2825
Number Of Ingredients 8
Steps:
- 1. Wash escarole in cold water. Cut off tough stem end and remove any damaged leaves. 2. Tear into medium sized pieces and boil in salted water for 5 minutes. Remove from heat, drain and submerge in cold water to stop the cooking process. 3. Drain. Squeeze the excess water out and blot dry. You can cover and refrigerate the escarole if not needed immediately. 4. Heat olive oil in a large saucepan over medium heat. Add the garlic and sauté for 2 minutes until golden brown 5. Stir in the beans. Add the stock, escarole, and salt and pepper. Lower the heat and cook for about 5 minutes or until hot, adding additional stock if you prefer a thinner soup. 6. Serve garnished with freshly grated Parmigiano Reggiano cheese. COOKING DRIED BEANS: Before cooking, dried beans must be presoaked in ten times as much water as beans, for a minimum of 4 hours, preferably 8. Drain the beans and place in a large saucepan with cold water (or unsalted broth), to cover by at least 2 inches. Bring to a boil over high heat. Lower the heat and simmer for about 1&1/2 hours or until tender, adding liquid as necessary so that the fully cooked beans are in a nice rich broth. Do not add salt or any acidic liquid or vegetables to uncooked beans or the beans will be tough. To be safe, add all seasonings, including salt, after the beans have softened. If you do not have time to prepare dried beans, canned beans, particularly cannellini beans, kidney beans, and chickpeas, are of high quality and can be used as substitutes.
Tips:
- Soak the beans overnight: This will help to reduce the cooking time and make them more digestible.
- Use a variety of beans: This will add flavor and texture to the soup. Some good options include cannellini beans, black beans, and kidney beans.
- Sauté the vegetables before adding them to the soup: This will help to bring out their flavor and add a bit of color to the soup.
- Use a good quality broth: This will make a big difference in the flavor of the soup. If you have time, make your own broth. Otherwise, look for a low-sodium broth that is made with real ingredients.
- Season the soup to taste: Add salt, pepper, and other seasonings to taste. You may also want to add a bit of lemon juice or vinegar to brighten up the flavor.
- Serve the soup with a side of crusty bread or crackers: This will help to soak up all of the delicious broth.
Conclusion:
Escarole and beans soup is a hearty and flavorful soup that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste. So next time you are looking for a delicious and satisfying soup, give this recipe a try. You won't be disappointed!
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