How To make Rice and Endive Soup
1 c Uncooked rice
1 1/2 c Chopepd onions
2 Celery stalks, sliced
2 sm Carrots, peeled & cut into
half moons 3 tb Olive oil
3 c Vegetable stock
10 Ripe plum tomatoes, chopped,
:
or 28 oz can whole plum -- tomatoes, crushed 1 Head curly endive, chopped
1/2 c Chopped fresh parsley
1 1/2 tb Chopped fresh basil
Salt & pepper Cook the rice. Meanwhile, saute the onions, celery & carrots in the olive oil till tender. Add the stock & tomatoes & endive. Simer for about 15 minutes. Stir in the cooked rice. Add parsley & basil. Season with salt & pepper to taste. Serve. "Sundays at Moosewood Restaurant Cookbook"
How To make Rice and Endive Soup's Videos
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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Use code MatchaBowl for $3.00 off you first purchase!
Music by: Ij Beats Music
Edited By: David MacNeil
???? Leek has never been this delicious before ???? You Must Try This Recipe ????
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Please enable subtitles in the language you want.
Leek Recipes / Subtitled Recipes / asmr Recipes. turkish tasty recipes
How to Make Leek Soup?
A list of materials :
2 leeks
3 Tablespoons of olive oil
1 piece chopped onion
2 cloves of chopped garlic
1 piece cube diced carrot
1 piece cube diced potato
1 overfull tablespoon of flour
6 water glasses of cold water
1 water glass of bone broth
Salt
Black pepper
Juice of 1 lemon
1 overfull tablespoon of butter
1 overfull tablespoon of red powdered pepper
#turkishtastyrecipes , #recipe , #recipes
Arugula & Endive Salad Recipe Video - Laura Vitale Laura In The Kitchen Episode 34
To get this complete recipe with instructions and measurements, check out my website:
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Twitter: @Lauraskitchen
The Classic Italian Soup That Will Make You Feel Amazing
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Today we're making a classic Italian beans and greens soup. I used escarole, but you could easily sub spinach or kale if escarole proves too hard to find. I hope you enjoy this escarole and beans soup!
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****PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS****
ESCAROLE AND BEANS SOUP PRINT RECIPE:
Ingredients
¼ cup (54g) olive oil
4 ounces (114g) pancetta - diced
3 ribs celery - diced
1 medium onion - diced
3 cloves garlic - sliced
2 medium Russet potatoes - peeled and cut into small cubes
1 pound (454g) dried cannellini beans soaked overnight, or 3 16-ounce cans
1 head escarole - washed and chopped
6 cups low sodium chicken stock - plus more to thin as needed
salt and pepper - to taste
1 small Parmigiano Reggiano rind - optional
½ cup Parmigiano Reggiano for serving
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Escarole and Beans Soup - Zuppa di Scarole e Fagioli
#EscaroleandBeanssoup #ZuppadiScaroleeFagioli
To print the recipe:
Ingredients for Soup:-
1 large escarole bunch about 1 1/2 lbs (750 grams)
2 x 15 oz can of cannellini beans ad its water (800 grams)
1 water or broth
3 tablespoons of extra virgin olive oil
2 cloves of fresh garlic
1 hot chili pepper or 1/2 tsp red pepper flakes
1 bay leaf
Salt
Ingredients for Croutons:
5 to 7 slices of rustic Italian bread cut into cubes
2 tablespoons extra virgin olive oil
2 tablespoons of grated pecorino Romano cheese
Directions for the Soup:
Step#1- Cut the escarole in pieces and rinse until water runs clear.
Step#2- In a large pot filled with water add a tsp of salt and bring to a boil.
Step#3- Add your escarole and bring it back to a boil. Cook for 10 minutes.
Step#4- In a 5-quart pot add oil, garlic, chili, and bay leaf.
Step#5- On medium heat let the garlic turn golden. Now with the help of tongs add the escarole that is in the boiling water.
Step#6- Let it fry for a few minutes, now add the beans and water/broth. Bring it to a boil and lower heat to a simmer.
Step#7- Let it cook with a lid on for about 1 hour.
Directions for the Croutons:
Step#1- Mix bread, oil, and cheese and lay flat on a cookie sheet. Cook for about 10 minutes at 375 degrees Fahrenheit (190 Celsius) or until golden.
Step#2- Serve hot with crouton and a drizzle of Olio Santo.
Olio Santo recipe on my YouTube channel. The link is below.
Buon Appetito!
Escarole and Chickpea Soup with Garlic Toast
Escarole and Chickpea Soup with Garlic Toast