Best 3 Italian Escarole And Bean Soup Recipes
Get ready to embark on a culinary journey as we delve into the art of crafting the perfect Italian escarole and bean soup. This comforting and flavorful dish, known as Minestra di Scarole e Fagioli, is a delightful fusion of simple ingredients that come together to create a symphony of textures and flavors. Originating from the humble kitchens of Italy, this humble soup has become a cherished tradition, passed down from generation to generation. With its earthy escarole, hearty beans, and a rich broth infused with aromatic herbs and spices, this soup is a testament to the magic that can be created when fresh, seasonal ingredients are combined with culinary passion. Whether you're a seasoned cook or just starting out, let us guide you through the steps of making this classic Italian soup that will warm your heart and satisfy your soul.
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
OLD WORLD ESCAROLE AND BEANS
After searching high and low for a soupy escarole and beans recipe, I finally created my own version. It tastes just like the appetizer I order at one of my favorite Italian restaurants in New York. It has a soupy consistency so best served in a bowl with a crusty bread for dipping. My husband asks me to make this every week. I promise you will love this recipe. The cooking technique removes the bitterness from the escarole while maintaining the firmness of the beans.
Provided by MissyPorkChop
Categories Side Dish Beans and Peas
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Place bacon in a large skillet over medium-high heat. Cook until crisp, 7 to 8 minutes. Remove the bacon and reserve the drippings in the pan. Add olive oil to the drippings and heat for 1 minute. Add the escarole; cook and stir for 3 to 4 minutes. Stir in the garlic, and continue cooking and stirring until fragrant, about 1 minute. Pour in the chicken broth and beans, and season with red pepper flakes. Simmer for 5 to 7 minutes. Ladle into bowls to serve and top with the crumbled bacon and Parmesan cheese.
Nutrition Facts : Calories 227.6 calories, Carbohydrate 22 g, Cholesterol 14.4 mg, Fat 11.4 g, Fiber 9.5 g, Protein 9.5 g, SaturatedFat 3.1 g, Sodium 927.1 mg, Sugar 1 g
ESCAROLE AND BEAN SOUP - GIADA DE LAURENTIIS
Featured on Giada De Laurentiis' FoodTV show, "Everyday Italian." Simple, easy, delicious, and soothing!
Provided by Julesong
Categories Lunch/Snacks
Time 22m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a large heavy pot over medium temperature, heat the olive oil then add the garlic and sauté until just fragrant (about 15 seconds).
- Add the escarole to the pot, stir, and sauté it until it has wilted, about 2 minutes; add a pinch of salt.
- Stir in the broth, beans, and the piece of Parmesan, then cover and let simmer for 5 minutes.
- Season with salt and freshly ground pepper, to taste, then pour into the serving bowls.
- Drizzle each serving with a teaspoon of olive oil, and serve with slices of good, crusty Italian bread.
Nutrition Facts : Calories 238.4, Fat 11.7, SaturatedFat 2.5, Cholesterol 4.2, Sodium 167.5, Carbohydrate 22.8, Fiber 6.8, Sugar 0.7, Protein 12.9
Tips:
- Use fresh escarole: Fresh escarole has a slightly bitter flavor that pairs well with the beans and broth in this soup. If you can't find fresh escarole, you can use baby kale or spinach instead.
- Soak the beans overnight: Soaking the beans overnight will help to soften them and reduce their cooking time. If you don't have time to soak the beans overnight, you can quick-soak them by boiling them in water for 1 minute, then removing them from the heat and letting them sit for 1 hour.
- Use a variety of beans: This recipe calls for cannellini beans, but you can use any type of bean that you like. Some other good options include black beans, kidney beans, or pinto beans.
- Add vegetables to the soup: This recipe is a great way to use up leftover vegetables. You can add diced carrots, celery, or onion to the soup. You can also add a handful of chopped greens, such as kale or spinach.
- Season the soup to taste: This soup is simple, so it's important to season it well. Add salt, pepper, and garlic powder to taste. You can also add a pinch of red pepper flakes for a little heat.
Conclusion:
This Italian escarole and bean soup is a hearty and flavorful soup that is perfect for a cold winter day. It's easy to make and can be tailored to your own taste. So next time you're looking for a quick and easy soup recipe, give this one a try. You won't be disappointed!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love