5 escarole soup with and croutons Recipes

lentils (11 oz), rinsed well, water, reduced-sodium chicken broth, turkish or 1/2 california bay leaf, garlic cloves, finely chopped, divided, extra-virgin olive oil, sweet italian sausage links , cut into 1-inch pieces, onion, finely chopped, carrots, finely chopped, celery ribs, finely chopped, tomato paste, escarole, chopped (4 cups packed), red-wine vinegar, croutons

crusty round bread (each about 1/2 inch thick ), olive oil, thick-cut bacon, diced, onion, chopped, canned low-salt chicken broth, chopped fresh basil, chopped fresh rosemary, head escarole , leaves torn, grated parmesan cheese

ground sirloin or 1/2 lb ground veal, parmesan cheese, coarsely grated, garlic-flavored croutons, crumbled, italian parsley, minced, salt, white pepper, egg, lightly beaten, onion, minced, extra virgin olive oil, extra virgin olive oil, onion, minced, garlic cloves, minced, shredded escarole, rinsed & spun dry, chicken broth, parmesan cheese, grated (to garnish ), cayenne pepper , to taste

half of a 16-oz tube of basil - or herb-flavored polenta, freshly grated parmesan cheese, your favorite escarole and bean soup or minestrone