Escarole and Bean Soup - Giada De Laurentiis

"Featured on Giada De Laurentiis' FoodTV show, "Everyday Italian." Simple, easy, delicious, and soothing!"
 
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Ready In:
22mins
Ingredients:
9
Serves:
6
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ingredients

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directions

  • 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.

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Reviews

  1. I used a can of white beans and a can of roman beans instead of the canellini beans. Also I added a can of diced tomatoes. It came out delicious.
     
  2. This is excellent! The hunk of cheese is the key. I save the rinds from my blocks of parmesan and keep them in the freezer.
     
  3. My husband DEVOURED most of this soup the minute it was done and he's not a big greens fan. I just used regular jarred parm and a can of great northern beans. The little bit of olive oil on the top makes it plus we had some good sesame artisan bread for dipping. So good! Will definitely make it again. Escarole is not always readily available, so I am wondering if another green might work with this soup - say kale or something.
     
  4. This came out with a great flavor for the base of the soup! I am not sure what i did, but the escarole came out stuck together. I loved the flavor though and when i fork separeated the escarold it was deliscious, so i will definately try again, not sure what went wrong, and i would omit the extra olive oil for basically just for less oil- thanks for the recipe
     
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Tweaks

  1. I used a can of white beans and a can of roman beans instead of the canellini beans. Also I added a can of diced tomatoes. It came out delicious.
     

RECIPE SUBMITTED BY

<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>
 
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