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Escarole Soup


  • 1 head escarole
  • 1 med. onion, chopped
  • 1-2 garlic cloves, minced
  • 1-2 T. butter
  • 1-2 qts. chicken or vegetable stock
  • 1-2 t. basil to taste
  • 2-3 c. cooked chick peas or navy beans (canned o.k.)
  • Parmesan cheese


Saute the onion and garlic in butter for a few minutes. Put the rinsed escarole in a large pot with the stock. Heat to boiling. Reduce heat, cover, and simmer for 15- 20 minutes to cook the escarole. Add the sauteed onions and garlic, the basil, and the cooked beans to the pot. Let simmer for 5-10 minutes for flavors to blend. When ready to serve top with Parmesan cheese to taste.


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