escarole soup

Escarole Soup

Escarole leaves are sautéed with onions, garlic, and olive oil until wilted, then simmered in broth with potatoes, beans, or other vegetables until tender. The greens add a slightly bitter, earthy flavor that balances the richness of the stock, while slow simmering allows the ingredients to meld into a cohesive, flavorful soup.

After cooking, the soup is seasoned with salt, pepper, and optional herbs or cheese to enhance depth. The vegetables and greens soften into a tender, comforting texture, creating a hearty, well-balanced soup. The preparation emphasizes gentle cooking to preserve flavor while developing a rich, savory base.

Print Recipe
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Soup
Italian
Beans
Servings: 4

Equipment

  • soup pot

Ingredients

  • 2 Tbsp. olive oil
  • 1 onion, chopped finely
  • 3 garlic cloves, chopped
  • 1 lb. (1 head) escarole
  • 1 Tbsp. lemon juice
  • 4 cups chicken stock
  • 1 15 oz. can annellini beans
  • 8 oz. (¾ cup) small pasta, ditalini or orzo

Instructions 

Prep

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

Cook

  • Heat up 2 Tbsp. of olive oil in a soup pot over medium heat.
  • Sauté the chopped onions until they are soft.
  • Chop 3 garlic cloves and add to the onions. Sauté for 1 minute.
  • Add the chopped escarole and sauté for about 2 minutes or until it is wilted.
  • 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.
  • Add 4 cups of chicken stock to the pot.
  • Add the beans and pasta to the stock and mix.
  • Raise the heat and bring the broth to a boil.
  • Reduce the heat and let it simmer until the pasta and beans are tender (5-10 minutes), stirring occassionally.
  • Season with salt and pepper to taste.