53011 escarole vermicelli soup Recipes

vermicelli pasta, vegetable oil, water, yellow onion, tomatoes, garlic, salt to taste

vermicelli, broken, olive oil, onion, diced, carrot, grated, celery, sliced thin, beef consomme, tomato juice, water, garlic powder, lemon pepper

escarole, olive oil, onion (8 oz.), peeled and chopped, garlic, peeled and minced, chopped prosciutto or westphalian ham (1 oz.), fat-skimmed chicken broth, cannellini (white kidney) beans, rinsed and drained, salt and pepper, grated parmesan cheese

water, celery, sliced, carrot, diced, chicken, cooked and cubed, rice vermicelli (chicken flavour), low-sodium instant chicken bouillon granules

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, olive oil, vegetable oil, garlic, chopped, breadcrumbs, red pepper flakes, salt and pepper

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

vermicelli pasta, tomato, chopped, chopped green bell pepper, sliced black olives, chopped red onion, salad seasoning mix, zesty italian dressing

vermicelli, sesame oil, soy sauce, sugar, hot chili oil (or more ), balsamic vinegar, sesame seeds (toasted ), sliced green onion

garlic cloves, chopped, olive oil, chicken broth, head escarole , cut into 2 inch pieces, spaghetti, broken up (about 1/2 cup), chopped cooked chicken, salt and pepper, parmesan cheese

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

cooking oil, vermicelli, white onion quartered, garlic skewered on a cocktail stick, parsley, whole chilies, chicken stock, tomato puree, parmesan cheese, chopped parsley

whole tomatoes, undrained, chicken broth, vermicelli, broken into 1/2-inch pieces, diced cooked chicken, salt and pepper to taste, chopped fresh parsley, grated parmesan cheese

water, beef rump roast, cut into 1/2-inch cubes, salt, pepper, turnips, peeled and cubed, carrots, scraped and sliced, vermicelli, broken into 1/2-inch pieces

escarole, chopped, ground beef, garlic powder, black pepper, locatelli cheese, bread crumbs, egg, chicken breasts, split into 6 pieces, stalks celery, carrots, peeled, dozen large eggs, locatelli cheese, salt, black pepper

eggs, chopped cilantro, homemade chicken stock, dried vermicelli, cooked chicken breasts, sliced, salt & freshly ground black pepper, to taste

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