Escarole and Bean Soup! Now that's Italian
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In under 5 minutes Alexia teaches you how to make her delicious Escarole and Bean Soup!
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RECIPE!!!
SCAROLE & BEANS
Alexia's delicious Escarole & Bean soup! Mama Mia!!! Who wants the recipe for Scarole & Beans?
This healthy and hearty soup is sure to warm you up on a cold winter's night....
This is a simple and delicious one pot meal!! LIKE SHARE & ENJOY!
Ingredients:
2 heads of fresh Escarole. (Wash your Escarole really well and chop into 1/2 pieces).
7 Cloves of Minced Fresh Garlic.
64 oz of Chicken Stock (2 containers).
1/4 lb of Pepperoni sliced thin. ****OPTIONAL
3 cans of Cannellini Beans (Do not drain).
1/4 cup Grated Pecorino Romano Cheese.
1/4 of a 1 lb box of Acini di Pepe no.78 Pasta.
Red Chili Flakes.
Cracked Black Pepper.
Garlic Salt.
Extra Virgin Olive Oil.
In a large pan add about 6 tablespoons of Extra Virgin Olive Oil.
Next, add in your minced Fresh Garlic.
Add in your Red Chili Flakes to taste.
Saute your Garlic until Golden Brown.
Next, add in your Pepperoni.
Saute for about 3 minutes until your Pepperoni becomes a little crispy.
Now it' time to add in your Escarole.
Saute for a couple of minutes.
Next, slowly add in your Chicken Stock to deglaze your pan and bring up all those wonderful bits of Garlic.
Next, add in the remainder of your Chicken Stock bring to a boil.
Simmer down for about 20 minutes until your Escarole becomes tender.
When the Escarole is starting to wilt it's time to add in your beans.
Using a large spoon or Potato masher slightly mash up some of the beans. (This makes the Soup extra creamy).
Season with Garlic Salt, and Cracked Black Pepper to taste.
After about 15-20 minutes of cooking the Soup in low add in your Pasta (Do not cook the Pasta in advance it will cook in the soup).
Simmer on low for about 20 more minutes.
Just prior to shutting off the stove mix in your Grated Romano Cheese.
Let the Soup sit for 10 minutes to develop a rich and creamy consistency.
Now your ready to eat!! Serve with some Garlic Bread!! OH MY!!
Now that's Italian
MANGIARE!
Escarole & Bean soup! This healthy and hearty soup is sure to warm you up on a cold winter's night!
Escarole & Bean soup! This healthy and hearty soup is sure to warm you up on a cold winter's night!
#alexiafoodees #uhadmeatkitchen #escaroleandbeans #scaroleandbeans #cookingwithlove #rhodeisland #soup #nowthatsitalian #cookingitalian #magiare #recipe #recipeoftheday #simpleingredients #colavita
Instant Pot Bean & Escarole Soup
Recipe:
Before one sneers at the though of a soup loaded with beans & greens, let me assure them that not only is this one of the tastiest soups they'll ever know, it's also one of the most comforting and satisfying. The sausage & Parmesan are optional, but I'm all for them to add some additional deep, rich flavor to this Italian classic known as Bean & Escarole Soup. Oh - and it's done with 9 simple ingredients (or less).
#beanandescarolesoup #pressureluck #instantpot
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Italian Grandma Makes Italian Wedding Soup (Meatball Soup)
ITALIAN WEDDING SOUP (Meatball Soup):
Meatballs:
1 lb Ground Beef
1 Extra Large Egg
2 Tbsp Onion, minced
¼ cup Bread Crumbs (plain or seasoned)
¼ cup Fresh Parsley, chopped
½ cup Pecorino Romano Cheese, grated
¼ tsp Black Pepper
½ tsp Salt
1 clove Garlic, microplaned or minced
Soup:
Olive Oil
½ cup Onion, chopped
½ cup Carrot, chopped
½ cup Celery, chopped
2 cloves Garlic, mined
3 qts Chicken Broth or Stock
1 large Escarole (or Spinach about 8 cups), chopped
4 oz Pasta, Mini Bows or whatever type you like
Salt & Pepper
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FAQ:
Who is this lady?
Gina Petitti was born in 1935 in Faeto, Italy. Her family ran a farm in Italy and she met her husband, Vito, in the same town. In 1970 Gina, Vito, and her 4 children immigrated to America. Gina’s husband passed away in 2012, but she is surrounded by a large family, which includes 9 grandchildren, and lives 5 minutes away from her eldest daughter in New Jersey. Gina spends her time cooking, gardening, and being an active member of her local Church.
Where does Gina get her recipes?
Most of these recipes are from what she learned growing up in Italy, but some of them have evolved over time. She has also learned new recipes from friends and family in America. She is always eager to try new things.
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Grandma Gina doesn’t want help! Usually, it’s because we will slow her down or not do it “her way.” For the videos we only show her, but when the camera cuts we jump in and help form the cookies or prep for the next step.
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Grandma Gina has a closet and garage full of new gadgets, spoons, forks, pots, etc… but she doesn’t like them because she is used to doing it with her old tools. She has fun getting her hands dirty!
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Her retired son-in-law films, her daughter helps her prep, and she usually has one or two grandkids in the kitchen.
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How to Cook Chicken Escarole Soup | Reds Kitchen EP 1
Today, we learn how to cook chicken escarole soup!
You will need:
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4 Skinless Boneless Chicken Thighs
4 Large Carrots
1 Chunk of Parmesan Cheese
1 Head of Escarole
3-4 Stalks of Celery
Butter
1 Onion
Colavita Extra Virgin Olive Oil
Garlic Powder
Salt
Pepper
3 Bay Leaves
Any Kind of Small Pasta you Want.
10 Cups of Chicken Broth
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Music by: Ij Beats Music
Edited By: David MacNeil
Beans and Greens - Escarole and White Bean Soup
Soup season is upon us! Decided to kick it off with Beans and Greens! (Or Escarole and White Bean)
Recipe:
1 large head escarole (chopped to 1 in. squares)
4 15 oz cans cannellini beans (rinsed)
1 yellow onion (diced)
4 cloves garlic (minced)
1 smoked ham hock (optional)
8 c chicken stock
Pecorino and EVO to finish
In a large pot sauté your onions, garlic, and ham hock over medium heat till onions are soft and translucent. Add stock and beans and bring to a simmer, allow to simmer 20 minutes. Add escarole and cook untill wilted, about 2 to 3 minutes. Scoop soup into a bowl drizzle with EVO and top with grated pecorino. Enjoy!
Bushwick Tarentella Loop by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license.
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