Best Italian Escarole And White Bean Soup Recipes

ITALIAN SAUSAGE AND WHITE BEAN SOUP WITH ESCAROLE, DAWN V. image

Categories Tomato

Number Of Ingredients 13

2 tbsp Contadina® Tomato Paste
1 cup Contadina® Crushed Tomatoes
2 tbsp extra virgin olive oil, divided
1 head escarole, chopped
5 cloves garlic, crushed, divided
1/2 lb mild Italian sausage links
1 large yellow onion, chopped
1/4 cup of your favorite fruity red wine
3 cups low sodium beef broth
2 tsp dried oregano
1 cup canned Cannellini beans, rinsed, drained
Sea salt and freshly cracked black pepper to taste
Parmigiano-Reggiano

Steps:

1. Remove the sausage from its casing and set aside. 2. Heat a stock pot or Dutch oven on medium heat. Add 1 tablespoon of olive oil to the pan. 3. Add the chopped escarole, one clove of crushed garlic, a pinch of sea salt, and sauté until wilted. Adjust heat to prevent burning. Remove from the pot and set aside. 4. Add the sausage to the pan, breaking it up into small pieces with a wooden spoon or rubber spatula. Cook on medium heat until browned and slightly caramelized. Remove from the pan and set aside with the escarole. 5. Add the remaining tablespoon of olive oil to the pan. 6. Add the onions and cook on medium heat until slightly caramelized. 7. Add the remaining crushed garlic and stir to incorporate. 8. Immediately add the wine to deglaze the pan and prevent the garlic from burning, scraping up any brown bits from the bottom of the pan. 9. Return the sausage and escarole to the pan and stir to incorporate. Add the tomato paste, stir to incorporate. 10. Add the beef broth and crushed tomatoes, stir to incorporate. Let simmer on medium until the soup just comes to the boil. 11. Taste for salt and pepper; add as needed to taste. Add the dried oregano. 12. Add the Cannellini beans and simmer on medium/low for 20 minutes; adjust heat as needed to prevent a rolling boil. 13. Taste for seasoning and add salt and pepper as needed. 14. Serve warm with shaved Parmigiano-Reggiano on top.

ITALIAN ESCAROLE AND WHITE BEAN SOUP image

Yield 6

Number Of Ingredients 10

10 ounces ditalini pasta (use brown rice pasta for gluten-free)
Kosher salt
1 teaspoon olive oil
1 medium onion, chopped
8 cups (64 ounces)
Swanson's 33% less sodium chicken or vegetable broth*
1 (15-ounce) can cannellini beans* rinsed and drained
Freshly cracked black pepper
1 head escarole, leaves washed and torn into a few pieces
Freshly grated Parmigiano-Reggiano cheese, for serving (optional)

Steps:

Cook the pasta to al dente in a pot of salted water. Drain and set aside. Heat a large nonstick pot over medium heat. When hot, add the oil and onion and cook, stirring, until golden, 3 to 4 minutes. Add the broth and beans and bring to a boil. Season with black pepper to taste, and then add the escarole. Cook until the escarole wilts, about 15 minutes. To serve divide the cooked pasta among 6 serving bowls. Ladle the soup over the pasta, sprinkle with Parmesan, if desired, and serve.