55919 escarole soup veggies Recipes

frozen shelled edamame (soybeans; 9 oz), red-wine vinegar, sugar, salt, black pepper, extra-virgin olive oil, escarole, trimmed and cut crosswise into very thin strips (8 cups), chopped fresh mint, grated parmigiano-reggiano (2/3 cup)

navel oranges (1 lb total ), fennel bulbs (sometimes called anise; 1 3/4 lb total), stalks discarded and bulbs halved lengthwise, white-wine vinegar, salt, black pepper, olive oil, heads escarole (2 lb total), dark outer leaves discarded and pale green and yellow inner leaves torn into bite-size pieces

head of escarole , coarsely torn, medjool dates, halved, pitted, diced, walnut pieces, toasted, bacon slices, cut crosswise into strips, walnut oil or extra-virgin olive oil, shallot, chopped, red wine vinegar, fine sea salt

escarole (about 4 heads), cored and coarsely chopped, extra-virgin olive oil plus additional for drizzling, garlic cloves, thinly sliced, dried hot red pepper flakes, anchovy fillets in olive oil, drained, patted dry, and chopped

escarole (or 2 small heads ), prosciutto, thin slices, chopped, garlic clove, chopped, olive oil, italian hot peppers, seeded & julienned, breadcrumbs, pecorino romano cheese, grated, chicken broth, salt and pepper, to taste (at the very end)

heads escarole, olive oil, shallots or 1 small onion, sliced, garlic clove, minced, salt, crushed red pepper flakes (optional)

escarole, white cannellini beans, rinsed and drained, golden raisin, anchovy fillets, soaked 10 minutes in (optional omit to make vegetarian ), water or milk, and patted dry, olive oil, pine nuts, lightly toasted, garlic cloves, minced, capers, drained and rinsed, balsamic vinegar, salt and pepper, grated cheese (optional omit to make vegetarian )

olive oil, garlic cloves, peeled and pressed in a garlic press, escarole, trimmed , with leaves torn and washed well (about 1 lb total), coarse salt

pecan halves, olive oil, champagne vinegar, dijon mustard, shallots, finely minced, salt, ground pepper, head escarole , clean, dried, and torn into pieces

garlic cloves, pushed through a press, olive oil, tomato, diced, crushed red pepper flakes, chicken or 2 cups vegetable broth, head escarole, trimmed and coarsely chopped (about 8 cups), canned chick-peas, rinsed and drained, fontina or 1/2 cup provolone cheese, diced

red-wine vinegar, olive oil, heads of escarole, rinsed and spun dry, fresh tarragon leaves, chopped fine

pecans, citrus vinaigrette, kosher salt , freshly ground pepper, vegetable oil, heads treviso or other radicchio, each cut into 8 wedges with some core attached, head escarole , torn into large pieces (about 10 cups), ricotta salata (salted dry ricotta) or feta, crumbled (about 1/2 cup)

portabella mushrooms , stems discarded and caps cut into 1-inch pieces, garlic cloves, minced, olive oil, escarole, coarsely chopped, onions, thinly sliced, salt, black pepper, eggs, lightly beaten, heavy cream, vegetable stock , heated, country bread loaf, cut into 1-inch cubes (8 cups)

olive oil, italian sausages (about 3 lb), casings removed, chopped onion, chopped prosciutto (about 2 oz), minced garlic, dried crushed red pepper, head escarole, chopped (about 10 cups), dry white wine, great northern beans, rinsed, drained, chicken stock or canned low-salt chicken broth, freshly grated parmesan cheese (optional)

dried great northern beans, garlic cloves, extra virgin olive oil, heads escarole , rougly chopped, tomato sauce, diced tomatoes, chicken broth, salt and pepper

olive oil, italian sausages, casings removed (about 3 lb), chopped onion, chopped prosciutto (about 2 oz), minced garlic, dry crushed red pepper, head escarole, chopped (about 10 cups), dry white wine, great northern beans, rinsed and drained, chicken stock or 1/2 cup canned low sodium chicken broth, freshly grated parmesan cheese (optional)

olive oil, bulk italian sausage, broken into 1 inch pieces (sweet or hot ), garlic cloves, minced, red pepper flakes (to taste), head escarole, trimmed and cut into 2 inch pieces, white beans (cooked or canned any variety but i used great northern), chicken stock, unsalted butter, grated parmesan cheese, tomatoes, diced, fresh flat-leaf parsley, chopped, kosher salt and pepper

red wine vinegar, olive oil, heads escarole, rinsed and spun dry, fresh tarragon leaves, chopped fine