Ww Escarole And White Beans With A Parmesan Nut Crust 3 Pts Recipes

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WHITE BEAN AND ESCAROLE SOUP



White Bean and Escarole Soup image

Provided by Giada De Laurentiis

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 12

1/4 cup olive oil, divided
1 onion, chopped
1 celery stalk, chopped
1 carrot, peeled and chopped
2 garlic cloves, smashed and peeled
1 1/2 teaspoons kosher salt
1/2 teaspoon red pepper flakes, optional
2 1/2 cups cooked cannellini beans, with a little of the liquid
4 cups chicken broth
1 head escarole or 5 cups baby spinach, chopped
Fennel pollen, optional garnish
Freshly grated Parmigiano-Reggiano cheese, optional garnish

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.

ESCAROLE, SAUSAGE, & WHITE BEAN STEW



Escarole, Sausage, & White Bean Stew image

This is...not healthy, but oh so good. I got this recipe out of the Gourmet Cookbook. I've modified it only slightly. Now that I've made it once, my bf asks for it over and over again :roll: I serve it over whole grain pasta with a salad and a nice white wine.

Provided by Umberle

Categories     Stew

Time 45m

Yield 6 serving(s)

Number Of Ingredients 12

1 teaspoon olive oil
1 lb bulk Italian sausage, broken into 1 inch pieces (sweet or hot)
10 large garlic cloves, minced
1 teaspoon red pepper flakes (to taste)
1 head escarole, trimmed and cut into 2 inch pieces
3 cups white beans (cooked or canned any variety but I used great northern)
3 cups chicken stock
4 tablespoons unsalted butter
1/2 cup grated parmesan cheese
2 plum tomatoes, diced
2 tablespoons fresh flat-leaf parsley, chopped
kosher salt and pepper

Steps:

  • Heat oil in a large skillet and brown the sausage for about 7-10 minutes, stirring constantly.
  • Add garlic and red pepper flakes and cook until the garlic softens.
  • Add escarole and cook until wilted (2 minutes).
  • Add beans and cook for a minute.
  • Add the stock and bring to a slow boil.
  • Stir in the butter, cheese, tomatoes, and half of the parsley and cook until heated through and the butter is all melted.
  • Season with salt and pepper.

Nutrition Facts : Calories 597.3, Fat 36.6, SaturatedFat 15.5, Cholesterol 88.8, Sodium 881.4, Carbohydrate 39.7, Fiber 9.4, Sugar 2.8, Protein 28.3

ESCAROLE WITH WHITE BEANS



Escarole With White Beans image

I grew up eating this, not just as a side dish, but as a main meal. My grandmother would make a pot of it, and spoon some over a thick slab of Italian bread, which would absorb the juices. This is true comfort food to me! However, if that doesn't sound like a meal to you, you can always add 1 pound of Italian sausage. Reduce the olive oil to 1 T., and cook the sausage, turning occasionally, until browned and cooked through, about 10 minutes. Transfer to a cutting board and let rest at least 5 minutes before slicing. Then add the onions to the pan and continue from there.

Provided by JackieOhNo

Categories     Greens

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

2 tablespoons olive oil
2 small onions, quartered and sliced
3 garlic cloves, minced
1/2 cup dry white wine (I use Sauvignon Blanc)
1 cup chicken broth
1 (19 ounce) can cannellini beans (do not drain or rinse)
1 small escarole, tough stems removed and roughly chopped
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup grated parmesan cheese

Steps:

  • In a large skillet, heat the oil over medium heat.
  • Add onions to the pan and cook over medium heat, stirring occasionally, until soft, about 6 minutes. Add the garlic and cook, stirring, for 1 minute. Add the wine and broth and bring to a boil. Add the beans, escarole, salt, and pepper. Cover skillet and cook, stirring occasionally, until the escarole is completely wilted, about 10 minutes.
  • Sprinkle Parmesan on top and serve.

WHITE BEAN SOUP WITH ESCAROLE



White Bean Soup with Escarole image

This escarole and bean soup has become a favorite because it uses kitchen staples, it's packed with healthy ingredients and is a cinch to prepare. If I can't find escarole, I sub fresh spinach at the very end of cooking. -Gina Samokar, North Haven, Connecticut

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 8 servings (2 quarts).

Number Of Ingredients 11

1 tablespoon olive oil
1 small onion, chopped
5 garlic cloves, minced
3 cans (14-1/2 ounces each) reduced-sodium chicken broth
1 can (14-1/2 ounces) diced tomatoes, undrained
1/2 teaspoon Italian seasoning
1/4 teaspoon crushed red pepper flakes
1 cup uncooked whole wheat orzo pasta
1 bunch escarole or spinach, coarsely chopped (about 8 cups)
1 can (15 ounces) cannellini beans, rinsed and drained
1/4 cup grated Parmesan cheese

Steps:

  • In a Dutch oven, heat oil over medium heat. Add onion and garlic; cook and stir until tender. Add broth, tomatoes, Italian seasoning and pepper flakes; bring to a boil. Reduce heat; simmer, uncovered, 15 minutes., Stir in orzo and escarole. Return to a boil; cook 12-14 minutes or until orzo is tender. Add beans; heat through, stirring occasionally. Sprinkle servings with cheese. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.

Nutrition Facts : Calories 174 calories, Fat 3g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 572mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 8g fiber), Protein 9g protein. Diabetic Exchanges

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