53141 escarole soup diet Recipes

escarole, rinsed and spun dry, radicchio, rinsed and spun dry, white-wine vinegar, aniseed, olive oil (preferably extra-virgin)

escarole (about 2 heads), tough outer ribs discarded and remainder cut into 2-inch pieces, extra-virgin olive oil, pine nuts, garlic cloves, finely chopped, dried hot red-pepper flakes

escarole , tough green outer leaves discarded (1/2 to 1/3 of each head, to be saved for another use such as soup), garlic, finely chopped, salt, freshly ground black pepper, chopped anchovy fillets plus 2 whole fillets, lemon juice, extra-virgin olive oil, hard-cooked eggs, cooled, peeled , and grated on the large holes of a box grater

garlic, minced, sweet onion, chopped, navy beans, chicken broth, adobo seasoning (optional), chopped escarole

head escarole (1 lb), tough ribs discarded and leaves thinly sliced (8 cups), olive oil, onion, chopped, garlic clove, chopped, celery rib, cut diagonally into 1/8-inch-thick slices, carrots, cut diagonally into 1/8-inch-thick slices, chicken broth or vegetable broth, water, white beans such as cannellini, rinsed and drained, grated parmesan

olive oil, kielbasa sausage, diced, garlic cloves, chopped, head escarole, coarsely chopped, low-salt chicken broth, cannellini (white kidney beans), grated parmesan cheese

egg, water, plain dried breadcrumbs, lean ground turkey, freshly grated parmesan cheese, chopped fresh italian parsley, garlic cloves, minced, salt, ground black pepper, more) low-salt chicken broth, chopped peeled carrots, orzo (rice-shaped pasta), coarsely chopped escarole (about 1/2 medium head )

head escarole (about 1/2 lb), carrots, chopped, chicken stock, preferably homemade, ditalini or tubetti, or spaghetti broken into bite-size pieces, freshly grated parmigiano-reggiano cheese, ground veal or beef, plain bread crumbs, freshly grated parmigiano-reggiano cheese, very finely minced onion, egg, salt, freshly ground pepper , to taste

olive oil, chopped garlic cloves, head escarole, washed and coarsely chopped, low sodium chicken broth (use more or less depending on how soupy you like), cannellini beans, toasted italian bread , slices, red pepper flakes, parmesan cheese, grated

dried white bean, rinsed, olive oil, chopped onions, chopped garlic, water, bay leaf, escarole, trimmed , cut crosswise into 1-inch lengths (about 3 cups packed), sliced carrot, salt (or to taste), fresh ground pepper, italian parsley, lemon zest (3x1/2-inch), garlic clove, peeled, fresh lemon juice, extra virgin olive oil (for serving), freshly grated parmesan cheese (for serving)

escarole or radicchio, well washed and roughly chopped, rinsed with water left on that clings to leaves, olive oil, minced garlic, fresh mint or basil, cut into chiffonade, some prosciutto , cut into chiffonade, salt and crushed red pepper

diet lemon gelatin, salt, water, vinegar, green onion, chopped, flaked crabmeat or 1/2 cup shrimp, celery, chopped, green pepper, chopped

olive oil, garlic, minced, escarole, chopped roughly, salt, unsalted chicken stock, cannellini beans, drained and rinsed, parmesan cheese, chunk (not grated ), salt & freshly ground black pepper, to taste, extra virgin olive oil, for garnish

escarole (about 1 medium head ), garlic cloves, finely chopped, olive oil, tomatoes, ripe, chopped or 1 cup italian tomato, diced and peeled, crushed red pepper flakes, chicken broth (or use water, i prefer chicken) or 4 cups beef broth, preferably homemade (or use water, i prefer chicken), cannellini beans (cooked or canned , i prefer blackeye peas) or 3 cups great northern beans (cooked or canned, i prefer blackeye peas), elbow macaroni (i omit this) or 1 cup pasta shells (i omit this), salt & freshly ground black pepper, pecorino romano cheese or 1/4 cup parmigiano-reggiano cheese, freshly grated