Escarole Soup
Posted: 09/05/23
Updated: 01/10/25
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This escarole soup recipe is classic, simple, but full of flavor. My favorite way to use fresh escarole, this soup is fortified with Parmesan rind and ditalini pasta- perfect with a crusty baguette!
What Makes This Recipe So Good
- Escarole soup is simple, yet so delicious and hearty! Escarole, a delicious green similar to lettuce, is full of iron and vitamins. Adding the parmesan rind to the soup base gives it such a deeper flavor. Tender noodles and beans, rich, garlicky broth, soft greens…each spoonful is so comforting and filling! Drizzle some olive oil, then serve it with a crusty baguette. The whole family will love this delicious soup!
- It’s a quick and easy soup, making it perfect for busy weeknights. Once you heat up your garlic and onion, all you have to do is add ingredients to the broth mixture and let the stovetop do all of the work for you! This delicious, restaurant-quality meal will be on the table in just 30 minutes.
Chef’s Tips
- Be sure to wash your escarole before adding it to the soup! Escarole, just like lettuce, has so many layers of leaves that tend to trap dirt. Separate the leaves, rinsing each side under running water, then drain using a salad spinner or colander. After that, your clean escarole is ready to be chopped and added to the soup!
- Escarole has a slight bitterness to it, which is why it’s important to add it right at the end. Cook it too long, and it’ll be way too bitter! The lemon juice also helps to cut the bitterness, so feel free to adjust to your liking.
- Feel free to use any pasta you have on hand for this soup! Orzo, shells, or even rotini would be delicious choices. Or, if you’re not a huge pasta fan, you can totally just omit it!
More Soups You’ll Love
- Ratatouille Soup
- Hazelnut Soup with Parsnips
- Tomato Florentine Soup
- Instant Pot Chicken and Rice Soup
- Wonton Egg Drop Soup
- McAlister’s Chicken Tortilla Soup
- Instant Pot Potato Leek Soup
- Keto Chicken Noodle Soup
- Chickarina Soup
- Chunky Chicken Noodle Soup
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Escarole Soup
This escarole soup recipe is classic, simple, but full of flavor. My favorite way to use fresh escarole, this soup is fortified with Parmesan rind and ditalini pasta- perfect with a crusty baguette!
servings
Ingredients
For the Escarole Soup
- 2 tablespoons olive oil
- 3 cloves garlic minced or pressed
- 4 cups low-sodium chicken broth
- 1 15-ounce can cannellini beans
- 1 1-ounce piece fresh parmesan or fresh parmesan rind
- 1 pinch red pepper flakes more or less to taste
- ¾ cup dry ditalini pasta
- 1 pound escarole rinsed well, chopped
- 1 tablespoon fresh lemon juice
- salt to taste
- freshly cracked black pepper to taste
Serving Suggestions (All Optional)
- olive oil
- grated fresh parmesan cheese
- crusty bread
Equipment
- large, heavy-bottomed pot or dutch oven
- large wooden spoon
Instructions
- Place large pot on stovetop over medium heat. Drizzle 2 tablespoons olive oil across bottom of pot and heat pot until oil is hot and shimmery. Swirl and tilt pot as needed to spread oil across entire surface.
- When oil is hot, add 3 cloves garlic and stir to incorporate. Sauté, stirring frequently, until garlic is very fragrant, approximately 60 seconds. Be careful not to burn garlic.
- Once garlic is fragrant, pour in 4 cups low-sodium chicken broth and stir, scraping bottom of pot to loosen any garlic that may have stuck.
- Add 1 15-ounce can cannellini beans, 1 1-ounce piece fresh parmesan , 1 pinch red pepper flakes, and ¾ cup dry ditalini pasta. Stir to incorporate, then increase heat under pot to medium-high.
- Bring broth to rolling boil, then immediately reduce heat to low. Simmer broth 5 minutes, stirring occasionally.
- Add 1 pound escarole (chopped) and stir to incorporate. Increase heat under pot to medium-high and bring broth to boil, then immediately reduce heat back to low. Simmer 5 minutes, stirring occasionally, until pasta is tender and escarole is wilted.
- When escarole is wilted and pasta is tender, remove pot from heat. Let soup cool slightly, then add 1 tablespoon fresh lemon juice, salt, and freshly cracked black pepper to taste. Stir to incorporate ingredients, then taste and increase salt and/or pepper as desired.
- Portion soup into serving bowls. If desired, drizzle olive oil over top of each serving and garnish with grated fresh parmesan cheese. Serve warm with crusty bread.
Notes
- Leftovers: Refrigerate any leftover escarole soup in an airtight container up to 4 days. Reheat soup in a saucepan on the stove, or in the microwave, stirring often until warmed through.
Nutrition Information
Serving: 1serving | Calories: 322kcal | Protein: 16g | Fat: 10g | Saturated Fat: 2g | Trans Fat: 0g | Total Carbs: 46g | Fiber: 10g | Sugar: 1g | Net Carbs: 36g | Vitamin C: 10mg | Cholesterol: 5mg | Sodium: 940mg | Potassium: 546mg | Calcium: 228mg | Iron: 4mg
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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