Place the thawed chili into a saucepan and reheat it over medium heat until it is thoroughly heated through (about fifteen to twenty minutes). A microwave. Place the thawed …
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For the lentil and escarole soup Heat 1 tablespoon of the olive oil over medium heat in a large soup pot or Dutch oven. Add the onion and carrots. Add the escarole, and bring back to a simmer. Reduce the heat, cover and simmer for 15 to 20 minutes until the escarole and the lentils are tender.
Turn down heat to bring to simmer and cook 20 to 25 minutes or until lentils start getting soft. Add green beans and zucchini. Cook for another 10 minutes until they are soft. Add spinach for the last 2 to 3 minutes and cook until wilted. Take out 1/3 of the mixture and blend until smooth with an immersion blender, blender, or food processor.
Add vegetable broth, bay leaf, salt, and pepper. Bring to a boil. Turn down heat to bring to simmer and cook 20 to 25 minutes or until lentils start getting soft. Add green beans and zucchini. Cook for another 10 minutes until they are soft. Add spinach for the last 2 to 3 minutes and cook until wilted.
In a large pot, sauté onion in oil until browned, 3 to 4 minutes. Add carrots and celery and cook for another 3 to 4 minutes until browned. Add lentils, tomato paste, and cumin. Sauté 1 minute, stirring constantly. Add vegetable broth, bay leaf, salt, and pepper. Bring to a boil.