Check the seasoning and let the soup rest off the heat covered, 10 to15 minutes.Trending stories,celebrity news and all the best of TODAY.

Swirl the pan to blend the two, then stir the panful of seasoned soup back into the large pot. Our app & website have easy-to-use tools to help you reach your goals. This is a variation on a recipe from Lidia Bastianich. 1/2 cup extra-virgin olive oil, plus more for drizzling over the finished soup Salt 6 cups coarsely shredded escarole leaves (preferably the tough outer leaves), washed and drained. I added a few ingredients that my family loves and cut out a lot of fat. Craft a personalized action plan with weekly 1:1 phone calls & unlimited messages. We'll email you our newsletter, special offers and other updates.I would like to receive the WW newsletter and be informed about offers and events via e-mail. (If you’ll be serving the soup later, put the meatballs in a bowl. If you used vegetable stock this would be a wonderful and filling vegetarian soup as well.

Bravo for another wonderful blog. Get expert advice on nutrition, fitness, and overall wellness to support your journey. I also love the soup recipe. Delicious ways to use SmartPoints Add the garlic and cook, shaking the pan, until lightly browned. I can revoke my consent at any time through the unsubscribe link in the email or message. Escarole is a big ingredient in the Italian-American pantry, so one will see it frequently on an Italian-American table. It was terrific when I made it for lunch the other day. Remove from the heat, and carefully-it will sputter quite a bit-pour one ladleful of soup into the skillet. If you cant find Aleppo pepper use crushed red pepper flakes. She demonstrates how to properly clean, prep, and cut up a head of escarole, as well as how to divide it into quarters to cook as individual servings. Great write-up about Lidia and Italian food cultures. 3 thoughts on “ SOUP: A GIFT FROM LIDIA, SEMOLINA AND ESCAROLE SOUP ” FoodieWineLover - Gina (Martino) Zarcadoolas October 8, 2014 at 2:36 pm. https://www.cookingwithnonna.com/italian-cuisine/escarole-soup.html Improve your mindset Turn off the heat, and ladle the soup, with plenty of … Each week, get strategies & support from an expert & members like you. Reheat them in the soup, and simmer 5 minutes just before serving.) www.3italiansisters.com/escarole-beans-zuppa-di-scarola-e-fagioli

Heat the remaining 1/4 cup of oil in a small skillet over medium heat. Bring the soup to a simmer, and cook meatballs and soup together for about 5 minutes. Escarole has always been abundant in American markets, whereas the dark-green vegetables such as chicory and broccoli rabe made their appearance much later. Add the whole peperoncini and cook, shaking the pan, just until the peppers change color, about 1 minute or less. I love the fragrance that Aleppo pepper gives dishes though. Weight loss tips Enjoy your favorite type of shellfish with a totally fresh take.

Besides enjoying escarole in soup, you’ll find that its white, center leaves are excellent in salad, and it’s wonderfully flavorful braised, served as a side dish, the way Lidia prepares it here.

The usual recipe for sautéed escarole is escarola strascinata, “dragged” in the pan with garlic and oil.