**A Hearty and Flavorful Journey: Embark on a Culinary Adventure with Cannellini Bean and Escarole Soup**
Indulge in a comforting and delectable culinary experience with our collection of cannellini bean and escarole soup recipes. Discover a symphony of flavors as creamy cannellini beans, slightly bitter escarole, and aromatic herbs dance on your palate. Whether you prefer a classic Italian version, a vegan interpretation, or a quick and easy one-pot meal, we have a recipe that will tantalize your taste buds.
**Explore the Delights of Traditional Italian Cannellini Bean and Escarole Soup:**
Our traditional Italian cannellini bean and escarole soup embodies the essence of rustic Italian cooking. Simmered in a rich broth infused with garlic, onion, and celery, the cannellini beans and escarole meld together, creating a harmonious blend of textures and flavors. A touch of grated Parmesan cheese adds a nutty depth, while a drizzle of extra virgin olive oil lends a finishing touch of elegance.
**Savor the Goodness of Vegan Cannellini Bean and Escarole Soup:**
For those seeking a plant-based alternative, our vegan cannellini bean and escarole soup offers a delightful symphony of flavors. With a creamy and flavorful broth made from vegetable stock, this recipe showcases the natural goodness of cannellini beans and escarole. A blend of aromatic herbs and spices, including thyme, rosemary, and bay leaves, elevates the soup, creating a satisfying and wholesome meal.
**Experience the Convenience of One-Pot Cannellini Bean and Escarole Soup:**
Craving a quick and effortless meal? Our one-pot cannellini bean and escarole soup is here to save the day. Simply toss all the ingredients into a single pot, let it simmer, and you'll have a delicious and comforting soup in no time. Perfect for busy weeknights or lazy weekends, this recipe combines convenience with great taste.
No matter which recipe you choose, our collection of cannellini bean and escarole soup promises a culinary adventure that will warm your heart and satisfy your taste buds. So, gather your ingredients, put on your apron, and let's embark on a delicious journey!
ESCAROLE WITH CANNELLINI BEANS
This makes an extra quart of cooked beans. Save (or freeze) for another batch of escarole, or serve them simply warmed in their broth.
Categories Bon Appétit Bean Escarole Parmesan Garlic Side Vegetarian
Yield 4 servings
Number Of Ingredients 17
Steps:
- Beans:
- Bring onion, garlic, carrot, parsley, rosemary, sage, beans, pepper, and 8 cups water to a boil in a large saucepan, skimming foam as needed from surface. Reduce heat and simmer gently, stirring occasionally and adding water as needed to keep beans submerged, until beans are tender, 75-90 minutes. Season generously with salt and let beans cool in their liquid. Discard vegetables and herbs.
- Escarole and assembly:
- Heat 4 Tbsp. oil in a large pot over medium. Cook garlic, stirring occasionally, until softened and beginning to brown around edges, about 3 minutes. Add bay leaves, parsley, and red pepper flakes; cook, stirring constantly, until fragrant, about 30 seconds. Stir in escarole a handful at a time, letting wilt before adding the next batch, until all the escarole is wilted, about 5 minutes. Add 1/2 cup water and bring to a simmer. Reduce heat, cover pot, and cook, stirring occasionally and maintaining a gentle simmer, until escarole is very tender, 20-25 minutes. Add 2 cups beans and 1 cup bean cooking liquid. Bring to a simmer; season with salt and pepper. Stir in Parmesan a bit at a time, followed by remaining 2 Tbsp. oil. Divide among bowls.
- Do Ahead
- Beans can be cooked 4 days ahead. Cover and chill.
ESCAROLE AND BEAN SOUP
Provided by Giada De Laurentiis
Time 22m
Yield 6 servings
Number Of Ingredients 10
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.
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.
SAUSAGE & CANNELLINI BEAN SOUP
Here's my reproduction of a dish from a famous Chicago eatery. We think it rivals the original. I usually cook this at least once a week. It's a tasty way to keep my lunchbox full of healthy options. -Marilyn McGinnis, Peoria, Arizona
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Cook the sausage and onion in a large saucepan over medium heat until meat is no longer pink; drain. Add garlic; cook 1 minute longer., Stir in the beans, broth, water, wine and pepper. Bring to a boil. Add escarole; heat through. Sprinkle with cheese.
Nutrition Facts : Calories 232 calories, Fat 6g fat (2g saturated fat), Cholesterol 33mg cholesterol, Sodium 837mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 9g fiber), Protein 17g protein.
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
CANNELLINI BEAN AND ESCAROLE SOUP
Steps:
- Place the beans in a large bowl and pick through them, removing any stones or debris. Cover with cool water and let sit for at least 8 hours, or overnight. Drain. In a Dutch oven, warm the olive oil over medium heat. Add the garlic. Once it begins to sizzle and become fragrant, add the chili flakes and cook for 30 seconds, then add the parsley and cook for 1 minute. Do not allow anything to brown. Add the onion and celery and stir to combine. Cover the pot, reduce the heat to low, and cook for 10 minutes. Add the tomatoes and cook for 5 minutes. Cut the cheese rinds into small pieces, to maximize the surface area exposed to the cooking liquid, and tie up in a small square of cheesecloth. Add this sachet, the beans, and the water to the pot and bring to a simmer. Skim any foam that comes to the surface and stir in salt to taste. Reduce the heat to maintain a gentle simmer and cook the beans until tender, 30 to 45 minutes. (Cooking time will vary, depending upon the age of the beans.) Add the escarole and cook until tender and wilted, 10 minutes. Season the soup with more salt and pepper to taste. Ladle the soup into warmed bowls and finish with grated Parmigiano-Reggiano and a drizzle of olive oil.
Tips:
- Soak the beans overnight: This will help to reduce the cooking time and make the beans more digestible.
- Use a variety of vegetables: This will add flavor, texture, and nutrients to the soup.
- Don't overcook the escarole: It should be tender but still have a slight crunch.
- Season the soup to taste: Add salt, pepper, and other herbs and spices as desired.
- Serve the soup hot with a side of crusty bread or crackers.
Conclusion:
Cannellini bean and escarole soup is a delicious, hearty, and healthy soup that is perfect for a cold winter day. It is also a great way to use up leftover beans and vegetables. The soup is easy to make and can be tailored to your own taste preferences. So next time you're looking for a comforting and nutritious meal, give this soup a try.
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