Escarole and beans recipe?

Either side dish or more soup-y. I'm on a kick but have never made it myself yet. TIA!

Re: Escarole and beans recipe?

I don't make bean soup with escarole, but I'm sure you could just toss it in towards the end. I loosely base mine on Martha Stewarts cannelini bean soup. I tend to skip the tomatoes and I use half chicken broth, half water. I've also started making it with a ham hock to add a smoky flavor. You can obviously skip it or use just water or vegetable broth if you're vegetarian. And then I toss in small lasts towards the end. I cook it until is very al dente and then take it off the heat to finish the pasta without over cooking it.

Re: Escarole and beans recipe?

Thank you! I did a search on here right after I posted and found this awesome recipe. I just made it with a few variations and it was absolutely delicious! Perfect for a snow day. Wish my DH and kids would eat it but at least now I have enough for lunch for a few days! I didn't add the red pepper flake. I also put in about half the can of liquid from the can of beans to thicken it a bit. Also put in way more cheese than I should have but I can never get enough grated romano! I'm sure the bacon could be omitted as well. Here it is:

2 slices bacon
1 tablespoon olive oil
1 head escarole, coarsely chopped
2 cloves garlic, pressed
1 (15 ounce) can chicken broth
1 (15.5 ounce) can cannellini beans, rinsed and drained
1/8 teaspoon crushed red pepper flakes
2 tablespoons grated Parmesan cheese

Directions
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.

Re: Escarole and beans recipe?

I use this recipe from Rachael Ray, but I add ditalini pasta or something small:



Ingredients



1 package Italian-flavored chicken sausage
1 tablespoon extra virgin olive oil (EVOO), plus some for drizzling
2 ounces pancetta, sliced and chopped
3 cloves garlic, chopped
1 pinch red pepper flakes
1 medium onion, chopped
1 bay leaf, fresh or dry
Salt and freshly ground black pepper
3 heads escarole, washed and coarsely chopped
1 pinch freshly grated nutmeg
1 quart chicken stock
2 cans cannellini beans (14 ounces each), drained
Ground nutmeg or fresh grated nutmeg (a couple of pinches)
1/2 cup flat leaf parsley leaves
1 lemon zested
Shaved Parmigiano Reggiano cheese, for topping (optional)


Preparation


Fill a deep skillet with one inch of water. Place over high heat and add the chicken sausages and a small splash of EVOO. Simmer the sausages until all the water evaporates, then turn down the heat to medium-high and continue to cook, turning them every so often until the casings are brown and crisp.

Once you have the sausages going, heat a deep, large, heavy soup pot over moderate heat. Add one turn of the pan of EVOO, about one tablespoon, and add the pancetta. Cook, stirring frequently, for 2-3 minutes or until the pancetta is crisp.

Remove all but one tablespoon of fat from the soup pot. Then add the garlic, red pepper flakes, onions, bay leaf and a little salt and pepper and cook until the onions are tender, about 4-5 minutes. Add the escarole and wilt them down to fit them into the pot. Add the nutmeg, chicken stock and beans, then turn the heat up to high and bring up to a bubble. Lower heat and simmer for five minutes. Taste and re-season with salt and pepper.

While the stoup is cooking, place the parsley leaves and lemon zest on your cutting surface, running your knife through the parsley until it's well-chopped and the lemon zest is mingled with the parsley. Reserve.

Remove the browned chicken sausages from the skillet and slice. Divide the stoup and the sliced chicken sausages between four serving bowls. Sprinkle each bowl with some to the parsley/lemon zest mixture and some shaved Parmigiano Reggiano cheese

Re: Escarole and beans recipe?

My sister makes one with sausage and mini meatballs. It is really good. Let me know if you want the recipe and I'll ask her for it.

Escarole and beans recipe?

I sautee garlic in olive oil and add a huge can of cannelini beans, a teeny bit of tomato paste, a teeny rind of parmesan cheese (yes the rind for flavor) a pinch of red pepper flakes and fresh parsley. I simmer that on low for about 30 minutes. Chop and steam the escarole. I then put the escarole into the beans, stir it once to coat and serve it immediately with roasted hot turkey sausage on the side and a huge loaf of bread.