Oh, escarole. I love you so much. It is hands down my favorite green leafy vegetable, and I think it is seriously underrated! One of my faaavorite soups to make is escarole soup. Sooo easy and filling! And it can be made a zillion different ways, of course. I like to keep it simple. You know me. So on this wonderful NATIONAL HOMEMADE SOUP DAY, I am here to share my version, plus a few variations! Get your spoons ready, soup lovahs.
The Recipe
You will need:
- 1 tbs olive oil
- 4 large carrots, diced
- 4 large celery stalks, diced
- 2 onions, diced
- 1 head escarole, washed well and chopped
- 1 box Vegetable Broth
- 2-3 cups water (more or less, to your liking)
- Salt and pepper, to taste
Optional:
- Elbow pasta
- Brown/white rice
- Lentils
- Quinoa
To make:
- First and foremost, wash escarole really well and chop – set aside
- Add olive oil to a soup pan, along with chopped veggies (no escarole yet!) – sauté over medium heat in olive oil for 5 minutes
- Add entire box of broth, water, salt, and pepper, bring to a boil
- Once boiling, reduce to low heat, add chopped escarole, and leave on stove for about an hour
- Serve away – in some pretty Fiestaware, if ya have it ;)
Oh, and for the variations – add some bulk to this soup with a grain or pasta! I listed a few above, but the options are endless. Have some green beans on hand? Add ’em. Kale? Why the hell not. Go crazy – this is a very versatile recipe! Stay warm, loves. xx Bianca
