Escarole Soup
Escarole Soup is a hearty, vegetable-forward dish with tender escarole, beans, mushrooms, and pasta in a savory chicken broth. Its comforting flavors make it perfect for chilly days or a nourishing meal that suits vegetarians and meat-eaters alike seeking a wholesome, flavorful soup.
Ingredients
Instructions
- Wash escarole leaves in cold water to remove dirt and sand.
- Soak escarole for 1/2 hour, then drain and cut into small pieces.
- Add escarole to a pot with 1 1/2 quarts of water.
- Add salt and pepper; bring to a boil and cook until escarole is soft.
- Meanwhile, boil 2 quarts of water in a separate saucepan to cook macaroni.
- Cook macaroni for about 10 to 12 minutes, then drain and rinse in cold water.
- Reduce escarole to a simmer.
- Add kidney beans (with liquid), tomatoes, mushrooms, and chicken broth to the pot.
- Bring the mixture back to a boil, then reduce to a simmer and add cooked macaroni.
- Serve hot, sprinkled with Parmesan cheese.
Nutrition & Diet Analysis (per serving)
198
kcal
10% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).