Best Escarole Soup With Caesar Croutons Recipes

ESCAROLE SOUP WITH BACON AND CROUTONS

Escarole Soup with Bacon and Croutons image

Provided by Maria Thomann

Categories Soup/Stew Leafy Green Herb Sauté Lunch Parmesan Basil Bacon Winter Escarole Bon Appétit Massachusetts Sugar Conscious Peanut Free Tree Nut Free Soy Free

Yield Serves 8

Number Of Ingredients 9

Ingredients

8 5x3-inch slices crusty round bread (each about 1/2 inch thick)
3 tablespoons olive oil
4 slices thick-cut bacon, diced
1 large onion, chopped
8 cups canned low-salt chicken broth
1/4 cup (packed) chopped fresh basil
2 teaspoons chopped fresh rosemary
1 large head escarole, leaves torn
1 2/3 cups grated Parmesan cheese

Steps:

Preheat oven to 375°F. Brush bread with oil. Arrange on baking sheet. Bake bread until golden, about 10 minutes.
Sauté bacon and onion in pot over medium heat until brown, about 20 minutes. Add broth, basil and rosemary, then escarole. Simmer until escarole is tender, about 25 minutes. Mix in 2/3 cup Parmesan. Season with salt and pepper.
Place croutons in bowls; ladle soup over. Pass remaining 1 cup Parmesan.

ESCAROLE SOUP

Escarole Soup image

This yummy soup with little sausage balls and escarole in a rich tomato base with white beans is YUMMO!

Provided by Melanie Garland-Sloan

Categories Soups, Stews and Chili Recipes Soup Recipes

Time 30m

Yield 14

Number Of Ingredients 6

Ingredients

1 tablespoon olive oil
2 pounds bulk Italian sausage
2 (32 ounce) cartons chicken broth
2 (15 ounce) cans cannellini beans, rinsed and drained
1 head escarole, chopped
1 (15 ounce) can tomato sauce

Steps:

Heat the olive oil in a stockpot over medium heat. Cook the sausage in the oil until evenly browned, 5 to 10 minutes. Add the chicken broth, beans, escarole, and tomato sauce; simmer another 15 to 20 minutes.

Nutrition Facts : Calories 302.8 calories, Carbohydrate 15 g, Cholesterol 40.2 mg, Fat 19.4 g, Fiber 4.3 g, Protein 16.4 g, SaturatedFat 6.3 g, Sodium 1688.1 mg, Sugar 2.5 g

ESCAROLE AND BEAN SOUP

Escarole and Bean Soup image

Provided by Giada De Laurentiis

Time 22m

Yield 6 servings

Number Of Ingredients 10

Ingredients

2 tablespoons olive oil
2 garlic cloves, chopped
1 pound escarole, chopped
Salt
4 cups low-salt chicken broth
1 (15-ounce) can cannellini beans, drained and rinsed
1 (1-ounce) piece Parmesan
Freshly ground black pepper
6 teaspoons extra-virgin olive oil
Serving suggestion: crusty bread

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.