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.
Tips & Substitutions
For a heartier soup, consider adding diced carrots and celery alongside the escarole. If you're out of kidney beans, any canned beans like cannellini or chickpeas work well. To enhance flavors, add a splash of lemon juice or a sprinkle of red pepper flakes before serving. This soup can also be paired with Mediterranean recipes for a complete meal.
Serving Suggestions
Serve the escarole soup hot, garnished with freshly grated Parmesan cheese for added flavor. It pairs wonderfully with crusty bread or a light salad. For a complete meal, consider serving it alongside Chicken Ala Kel for a satisfying combination.
Storage & Reheating
Leftover escarole soup can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stovetop over medium heat, adding a splash of water or broth if it thickens too much. Avoid microwaving to maintain the texture of the escarole.
Nutrition & Diet Analysis (per serving)
Each serving of Escarole Soup contains roughly 236 calories, with 22g protein, 27g carbohydrates, and 5g fat. It is an excellent source of vitamin D (79% of the Daily Value), protein (45% of the Daily Value), and iron (27% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 2176mg per serving (95% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh beans instead of canned?
Yes, you can use dried beans for this recipe. Just soak them overnight and cook them until tender before adding them to the soup. Keep in mind that this will increase the overall cooking time.
What can I substitute for escarole?
If escarole isn't available, you can substitute with Swiss chard or kale. Both will provide a similar texture and flavor profile, making them great alternatives in this soup.
Is this soup suitable for freezing?
Yes, you can freeze escarole soup, but it's best to do so without the macaroni. Cooked macaroni can become mushy when frozen. Instead, freeze the soup base and add freshly cooked macaroni when you reheat it.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).