Escarole Soup

Escarole soup is a classic recipe hailing from the Mediterranean cuisine. It is a traditional Italian soup that is enjoyed during the winter months. The soup is made with a base of chicken broth, white beans, and escarole leaves with the addition of a small pasta like ditalini or orzo. The broth is simmered with garlic, and onions to infuse all the flavors. The soup is often finished with a sprinkle of parmesan cheese and a drizzle of extra-virgin olive oil.

Escarole soup is known for its healthy and comforting properties. The recipe is simple yet flavorful, making it a staple in many Italian households. The soup is made using basic cooking techniques such as chopping, sautéing, and simmering. Escarole soup has a rich history, dating back to ancient Rome. It was believed to have medicinal properties and was often used to cure ailments. Today, it is still enjoyed as a nutritious and satisfying meal.

SoupBeansItalian

Prep Time: 15 min

Cook Time: 20 min

Total Time: 35 min

Yield: 4 servings

A bowl of escarole soup with white beans and orzo.

Ingredients

  • 2 Tbsp. olive oil
  • 1 onion, chopped finely
  • 3 garlic cloves, chopped
  • 1 lb. escarole (1 head)
  • 1 Tbsp. lemon juice
  • 4 cups chicken stock
  • 1 15 oz. can of cannellini beans
  • 8 oz. (3/4 cup) small pasta (ditalini or orzo)

Equipment

  • Soup pot

Instructions

Prep

  1. 1.
    Tear apart the head of escarole leaves and soak them for 10 minutes in cold water.
  2. 2.
    Rinse the leaves to remove any remaining grit and pat them dry.
  3. 3.
    Chop the escarole into bite-sized pieces.

Cook

  1. 4.
    Heat up 2 Tbsp. of olive oil in a soup pot over medium heat.
  2. 5.
    Sauté the chopped onions until they are soft.
  3. 6.
    Chop 3 garlic cloves and add to the onions. Sauté for 1 minute.
  4. 7.
    Add the chopped escarole and sauté for about 2 minutes or until it is wilted.
  5. 8.
    Add 1 Tbsp. of lemon juice to cut the bitterness of the escarole. White wine vinegar can be used as an alternative to lemon juice.
  6. 9.
    Add 4 cups of chicken stock to the pot.
  7. 10.
    Add the beans and pasta to the stock and mix.
  8. 11.
    Raise the heat and bring the broth to a boil.
  9. 12.
    Reduce the heat and let it simmer until the pasta and beans are tender (5-10 minutes), stirring occassionally.
  10. 13.
    Season with salt and pepper to taste.