Stir in
the fresh escarole and cook for 1 minute, or until the escarole is just wilted.
This soup recipe combines bite - sized garlic and parmesan meatballs with orzo, diced tomatoes and
fresh escarole to make a hearty, one - dish dinner.
I made this soup tonight using the carcass of our turkey breast and
fresh escarole.
Not exact matches
1 cup French lentils 1 teaspoon salt 1 medium head of
escarole (about 12 ounces) 1
fresh fennel bulb 2 tablespoons olive oil or walnut oil 3 garlic cloves, pressed 2 teaspoons ground fennel seeds 1 1/2 teaspoons dried thyme (or 1 - 2 tablespoons chopped
fresh thyme) 3/4 cup chopped, toasted walnuts Lemon wedges or a cruet of vinegar
Cranberry bean and
escarole stew Cannellini bean stew with
fresh herbs Pasta with beans, greens and vegetarian sausage
It is hard to find
escarole in the south so I substitute
fresh chopped baby spinach.
12 ounce dried cannellini beans, picked over and rinsed 2 tablespoons extra-virgin olive oil 4 or 5 cloves garlic, minced 2 medium stalks celery, very thinly sliced, plus any leaves from the head of celery 3 leeks, white and light green part thinly sliced (about 3 cups) Pinch of red pepper flakes 2 large heads
escarole, well - washed and chopped 4 cups vegetable stock (recommend Imagine No - Chicken broth) 1 15 - oz can tomatoes, with juice (not puree), well chopped (or use Eden brand diced tomatoes, which are already finely chopped) 1/2 teaspoon freshly ground black pepper 3 tablespoons chopped
fresh basil (optional) 2 tablespoons chopped flat - leaf parsley (optional)