Escarole Soup
Escarole Soup is a classic Italian soup. It is very quick and easy to make. It is also flavorful, yet a really light soup. Escarole is a winter leafy green that is part of the endive lettuce family, but it is not as bitter as endive. Escarole is traditionally used, but you could substitute with spinach or swiss chard. To make this a heartier soup, you can add cooked, shredded chicken, cooked orzo and/or cannellini beans, that you drain and rinse.
I first had this soup at a restaurant called Giannotti’s on Grand Ave in Franklin Park, IL back in the ’80s. A real old school, Italian restaurant with Frank Sinatra and Dean Martin’s music playing in the background. It was some of the best Italian restaurant food I have ever had!
My date had to do some business after we ate. While I was waiting, I asked to talk to the chef and he was happy to share his recipe. I started making this soup at home for my parents, but tweaked it over the years.
To Make The Soup: In a large soup or stock pot, sauté the minced garlic in the olive oil for a few seconds. Do not let the garlic brown.
Add the sliced and washed leeks and thinly sliced mushrooms. Sauté for a couple of minutes.
Add the washed and chopped escarole and sauté until wilted, about 1-2 minutes. Add the lemon juice, kosher salt and freshly ground black pepper. Lemon will take out some of the mild bitterness.
Next, Add the low-sodium chicken broth. Bring to a boil. Reduce the heat and add the chunk of Parmesan cheese. Simmer for 10 to 15 minutes. Adjust the seasonings as needed.
Ladle into bowls and serve immediately. Serve with grated Pecorino Romano cheese and a chunk of crusty bread.
Put on some Sinatra and give my Escarole Soup a try. If you made it, post your wonderful images on Instagram and tag me. Don’t forget to go back to the The Finished Dish’s Home Page, scroll down on the right side and subscribe. You will be emailed each time I post a new recipe.
Escarole Soup
A classic Italian soup.
Ingredients
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 4 leeks, sliced into rings and washed
- ½ pound fresh mushrooms, thinly sliced
- 1 head escarole, outer leaves removed, washed and chopped, green parts only
- 2 tablespoons lemon juice
- ¼ teaspoon kosher salt
- ½ tsp ground pepper
- 48 oz of low-sodium chicken broth or homemade stock
- chunk (1 ounce) of Parmesan cheese
- Grated Pecorino-Romano cheese for serving
- Crusty Bread for serving
Directions
- Step 1 In a large soup or stock pot, sauté the minced garlic in the olive oil for a few seconds. Do not let the garlic brown.
- Step 2 Add the sliced and washed leeks and thinly sliced mushrooms. Sauté for a couple of minutes. Add the washed and chopped escarole and sauté until wilted, about 1-2 minutes. Add the lemon juice, kosher salt and freshly ground black pepper.
- Step 3 Add the low-sodium chicken broth. Bring to a boil.
- Step 4 Reduce the heat and add the chunk of Parmesan cheese. Simmer for 10 to 15 minutes. Adjust the seasonings as needed. Ladle into bowls and serve immediately.
- Step 5 Serve with grated Pecorino Romano cheese and a chunk of crusty bread.
