Mammas Escarole Soup Recipes

ESCAROLE SOUP

Steps:

• Heat 2 tablespoons of olive oil in a large pot over medium heat.
• Add the onion and cook until soft.
• Add the garlic and cook another minute.
• Add the chicken stock, Parmesan cheese rind, and a pinch of salt.
• Add the escarole and allow to wilt about 2 minutes.
• Cover and simmer until the escarole is the softness you prefer.
• While the soup simmers, cook the pasta according to package instructions and set aside until needed.
• Add the lemon juice, and taste for seasoning then season the soup with salt to taste.
• Ladle onto the pasta in soup bowls and serve hot.

MEATBALL, BEAN AND ESCAROLE SOUP

Steps:

• Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the garlic, carrots, red onion and rosemary and cook, stirring, until softened, about 5 minutes. Stir in the escarole, beans and their liquid, chicken broth, 2 cups water, 1/2 teaspoon salt and a few grinds of pepper.
• Increase the heat to high and bring to a boil. Reduce the heat to medium low and simmer until the vegetables are tender, about 10 minutes.
• Gently stir in the meatballs and cook until warmed through, about 5 minutes. Season with salt and pepper. Ladle into bowls and top with parmesan and a few grinds of pepper; drizzle with olive oil.

ESCAROLE AND BEAN SOUP

Steps:

• Heat 2 tablespoons of olive oil in a heavy large pot over medium heat. Add the garlic and saute until fragrant, about 15 seconds. Add the escarole and saute until wilted, about 2 minutes. Add a pinch of salt. Add the chicken broth, beans, and Parmesan cheese. Cover and simmer until the beans are heated through, about 5 minutes. Season with salt and pepper, to taste.
• Ladle the soup into 6 bowls. Drizzle 1 teaspoon extra-virgin olive oil over each. Serve with crusty bread.

MAMA'S ITALIAN ESCAROLE

Steps:

• 1. Fill a large pot about half way with water and bring to a boil and add 1/2 teaspoon salt. Cut off end bunch of escarole. Separate leaves and wash.
• 2. Add the escarole to the boiling water and cook for about 10 minutes or till tender. Throw in a few small whole garlic cloves the last few minutes. Drain the escarole really well and set aside.
• 3. In the same pot add olive oil. Slice 3-4 large cloves garlic the long way, not too thin and sautee and brown the garlic on each side in the olive oil.
• 4. Return the drained escarole to the pot with the garlic. Add salt and pepper. Add a can of drained black olives and continue to cook for about 3 minutes. Remove the vegetable from the pot, and place in a nice serving dish. Drizzle with olive oil

MY MOTHER'S CHICKEN ESCAROLE SOUP

Steps:

• Fill a large pot with 4 quarts water; place over high heat and bring to a boil. Add chicken, return to a boil, skimming off any foam that has accumulated at the top. Reduce heat to low and continue cooking, uncovered, for 2 hours.
• Add celery, carrots, onion, parsnip, dill, and parsley. Continue cooking slowly, uncovered, for 1 hour.
• Set a strainer over a large bowl and strain soup; discard solids. Season with salt and pepper. Refrigerate, covered, overnight.
• Remove the layer of fat that has formed on top of the soup overnight and discard. Place soup in a large saucepan and bring to a boil. Just before serving, add escarole and cook until just tender, about 3 minutes.

MAMMA'S ESCAROLE SOUP

Steps:

• Heat olive oil in a large saucepan and brown the garlic.
• Add onion, carrots, and potato (if using). Cook 1 minute.
• Add broth.
• Add escarole, cover, and bring to a boil.
• Reduce heat to low and simmer for 1 hour.
• Spoon into bowls and sprinkle with grated cheese.

EASY CHICKEN-ESCAROLE SOUP

Steps:

• In a small Dutch oven or a large soup pot, heat the oil over medium-high heat. Sprinkle the chicken thighs on both sides with salt and pepper; put them in the pan, fattier side down, and cook until browned on the bottom and some of the fat has rendered out, 4 minutes. Flip the thighs over, tuck the garlic in around them and cook until the garlic is browned and aromatic, about 1 minute. Pour in the chicken stock and simmer until the thighs are cooked through, about 12 minutes. Remove the thighs from the pot and cut into bite-size pieces.
• While the soup is cooking, cut the leaves of the escarole away from the core and wash well in cold water, especially the white part near the base, where most of the dirt collects. Tear the leaves into 2-inch pieces.
• Stir the escarole into the pot a handful at a time until it all fits, then cover and cook until tender, 3 minutes. Return the chicken to the pot and bring back to a simmer. Serve hot.

WHITE BEAN AND ESCAROLE SOUP

Steps:

• Heat a medium Dutch oven over medium-high heat. Add 2 tablespoons olive oil to the pan along with the onion, celery, carrot and garlic. Season with the salt and cook, stirring often for about 4 minutes, or until fragrant and soft. Add the red pepper flakes, if using, and cannellini beans and stir to combine.
• Add the broth and bring to a simmer. Reduce the heat to medium to maintain a gentle simmer and cook for 5 minutes. Add the escarole and stir to wilt. Cook an additional 5 minutes. Serve topped with a drizzle of the remaining olive oil, fennel pollen and Parmigiano-Reggiano, if using.

LENTIL AND ESCAROLE SOUP

Steps:

• Heat 1 tablespoon of the olive oil over medium heat in a large soup pot or Dutch oven. Add the onion and carrots. Cook, stirring often, until the onion is tender, about five minutes. Add the garlic and red pepper flakes. Cook, stirring, until the garlic is fragrant, 30 seconds to a minute. Stir in the tomatoes. Bring to a simmer, and cook, stirring, until the tomatoes have cooked down slightly and smell fragrant, five to 10 minutes. Add the lentils and simmer with the tomato mixture for a few minutes, then add the bouquet garni and the water. Bring to a boil, reduce the heat and add salt to taste (1 to 2 teaspoons). Cover and simmer 30 minutes.
• Add the escarole, and bring back to a simmer. Reduce the heat, cover and simmer for 15 to 20 minutes until the escarole and the lentils are tender. Season to taste with salt and pepper. Remove the bouquet garni.
• Toast slices of country bread if desired and rub with a cut clove of garlic. Place a slice in each bowl, ladle in the soup and serve.