Best 20 Escarole Soup Recipes

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.

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.

WHITE BEAN SOUP WITH ESCAROLE

Steps:

• In a Dutch oven, heat oil over medium heat. Add onion and garlic; cook and stir until tender. Add broth, tomatoes, Italian seasoning and pepper flakes; bring to a boil. Reduce heat; simmer, uncovered, 15 minutes., Stir in orzo and escarole. Return to a boil; cook 12-14 minutes or until orzo is tender. Add beans; heat through, stirring occasionally. Sprinkle servings with cheese. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.

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, BACON, AND ESCAROLE SOUP WITH DAD'S SAUSAGE BREAD

Steps:

• Place the beans in cold water to cover by about 3 inches. Soak for 8 hours or overnight, refrigerated. Drain well and set aside.
• Combine the whole garlic clove, thyme, peppercorns, and bay leaf in a cheesecloth bag. Tie the bag closed and set aside.
• Place the bacon in a large saucepan over medium heat and saute for about 7 minutes or until the fat has rendered out and the bacon is crisp. Drain off all but 1 tablespoon of the fat. Add the onion, carrot, leek, and celery and saute for about 5 minutes or until the vegetables are soft but have not taken on any color. Add the reserved soaked beans and cheesecloth bag along with the stock or broth and bring to a boil. Season, to taste, with salt and pepper. Lower the heat and simmer, stirring frequently, for about 1 1/2 hours or until the beans are very tender.
• Heat the olive oil in a large saute pan over medium heat. Add the minced garlic and saute for 1 minute. Add the escarole and saute for about 4 minutes or until the escarole is wilted. Add the escarole to the soup. Taste and adjust the seasoning with salt and, if using, crushed red pepper. Serve hot with Dad's Sausage Bread, if desired.
• Heat the water, olive oil and honey in a small saucepan over low heat to 115 degrees. Set aside and keep warm.
• Combine flour, yeast and salt in a large mixing bowl. Slowly drizzle water mixture over the flour, blending the liquid in with a wooden spoon. If the dough is too sticky to handle, add additional flour, 1/4 cup at time. Place the dough on a clean surface and knead for about 10 minutes. Cut the dough into 3 equal pieces and form each piece into a loaf shape. Cover and allow to rise for about 1 hour or until loaves have doubled in size.
• While the dough is rising, place the sausage and black pepper in a nonstick saute pan over medium heat. Cook, stirring frequently, for about 10 minutes or until nicely browned. Drain off excess fat; place the sausage on a triple layer of paper towel to drain thoroughly.
• Place 2 of the eggs in a small bowl and whisk to combine. Set aside. Place remaining egg in another small bowl and whisk to blend. Set aside.
• Combine the sausage with the mozzarella, Parmesan cheese and parsley. Add the 2 beaten eggs and mix to combine well. Set aside.
• Cut into but not through each loaf of dough, lengthwise, and open up each half. Place an equal portion of the sausage mixture down the center of each loaf. Pull the sides up and over the sausage to encase it, working the dough closed. Place the loaves, seam side down, on a greased cookie sheet or pizza stone. Cover and let rise for 20 minutes.
• Preheat oven to 375 degrees.
• Using a pastry brush, lightly coat each loaf with remaining beaten egg. Place in the preheated oven and bake for about 45 minutes or until golden brown. Remove from the oven and allow to rest for at least 10 minutes before cutting. Serve warm.

ESCAROLE AND ORZO SOUP WITH TURKEY PARMESAN MEATBALLS

Steps:

• Whisk egg and 2 tablespoons water in medium bowl to blend. Mix in breadcrumbs; let stand 5 minutes. Add turkey, Parmesan cheese, parsley, garlic, salt, and pepper; gently stir to blend. Using wet hands, shape turkey mixture into 1 1/4-inch-diameter meatballs. Place on baking sheet; cover and chill 30 minutes.
• Bring 8 cups chicken broth to boil in large pot. Add carrots and orzo; reduce heat to medium and simmer uncovered 8 minutes. Add turkey meatballs and simmer 10 minutes. Stir in chopped escarole and simmer until turkey meatballs, orzo, and escarole are tender, about 5 minutes longer. Season soup to taste with salt and pepper. (Can be made 2 hours ahead. Rewarm over medium heat, thinning with more broth if desired.)
• Ladle soup into bowls and serve.

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.

CHICKEN ESCAROLE SOUP WITH MEATBALLS

Steps:

• In a stockpot, combine wings, carrots, potato, celery, tomato, onion, 1 Tbsp. salt, pepper and water. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until chicken and vegetables are tender. , Meanwhile, for the meatballs, combine egg, bread crumbs, parsley, garlic, cheese and the remaining salt in a large bowl. Crumble beef into mixture and mix lightly but thoroughly. Shape into marble-sized balls., Remove chicken meat from bones and cut into bite-sized pieces. Discard bones. Return chicken to the pot. Add meatballs and escarole; cook until meatballs are no longer pink, about 10 minutes longer.

ESCAROLE AND BEAN SOUP WITH SAUSAGE

Steps:

• Remove casing and cut each sausage link into 8 pieces; shape into balls.
• Heat 1 Tbsp oil in large pot on MEDIUM. Add sausage balls and cook, turning to brown all sides, 3-4 minute
• Remove sausage from pan and set aside. Discard pan drippings.
• Return pan to heat; add remaining 2 Tbsp basting oil and onions.
• Cook, stirring occasionally, 2-3 min, until onions are translucent.
• Add garlic; cook, stirring until softened, about 1 minute
• Add escarole; cook, stirring occasionally, 1-2 min, until wilted.
• Stir in stock, beans, and browned sausage; heat to boiling on MEDIUM-HIGH.
• Reduce heat and simmer 10 minute
• Add pasta; simmer 10 minute
• Add parsley and lemon juice. Season to taste with salt and pepper.

WHITE BEAN AND BACON SOUP WITH ESCAROLE

Steps:

• Heat oil in a large, heavy saucepan over medium heat until hot but not smoking. Add bacon, and cook, stirring occasionally, until crisp, about 12 minutes. Using a slotted spoon, transfer to a plate.
• Add onions and shallot to pan; cook, stirring occasionally, until onions are translucent and soft, about 8 minutes. Add garlic; cook 1 minute more.
• Return bacon to pan. Stir in stock, beans, thyme, cayenne, and 1 teaspoon salt; season with pepper. Bring to a boil. Reduce heat; cover, and simmer 30 minutes. Uncover, and cook until beans are tender, about 1 1/2 hours more.
• Stir in escarole. Cook 2 minutes. Season with salt and pepper.

LENTIL AND CHICKEN SOUP WITH SWEET POTATOES AND ESCAROLE

Steps:

• Place chicken carcass, potatoes, lentils, and 1 tsp. salt in a large pot. Cover with 8 cups water. Bring to a boil over high heat, skimming off any foam, then reduce heat to medium-low and simmer until potatoes are fork tender and lentils are cooked through, 10-12 minutes. Discard chicken carcass.
• Meanwhile, heat oil in a large heavy skillet over medium-high. Add celery and garlic and cook, stirring often, until celery and garlic are lightly golden brown and tender, about 12 minutes.
• Stir celery, garlic, shredded chicken, and escarole into soup and cook, stirring occasionally, until escarole is wilted, about 5 minutes. Remove from heat. Stir in dill and lemon juice; season soup with salt.

ESCAROLE SOUP WITH GARBANZO BEANS AND PASTA

Steps:

• Heat oil in pot over medium-high heat. Add garlic; sauté 1 minute. Add broth, 1 cup water, and tomatoes with juice; bring to boil. Add pasta; cover and boil until pasta is tender but still firm to bite, stirring occasionally, about 7 minutes. Add marjoram, beans, then escarole. Simmer until escarole is tender, about 5 minutes, adding up to 1 cup water if pasta absorbs broth. Season with salt and pepper.
• Ladle soup into bowls and sprinkle with Parmesan cheese.

ESCAROLE AND WHITE BEAN SOUP

Steps:

• In a medium sized soup pot combine the beans and stock and bring to a boil on high heat. Reduce heat to medium and simmer for about 10 minutes.
• Add tomatoes, oregano, escarole, and juice from the tomatoes. Break the tomatoes up a bit with your hands before you add them. Cover and simmer for 15 minutes.
• In a skillet heat the olive oil. When it is hot add the garlic and cook for about 1 minute and then add your Aleppo pepper. Cook together for about 1 more minute. Try not to let it burn.
• Add the oil with garlic and pepper to the soup, and let cook for 5 more minutes. Add salt and pepper if needed.

CHICKEN SOUP WITH ADZUKI BEANS, ESCAROLE, AND SWEET POTATO

Steps:

• Place the chicken broth in a large pot. Mix in the chicken thighs, adzuki beans, wild rice, onions, and garlic. Season with sage, thyme, and rosemary. Bring to a boil, reduce heat, and cook 1 hour.
• Remove chicken from the pot, shred with a fork, and set aside.
• Stir the sweet potato into the pot. Continue cooking about 5 minutes, until sweet potato is slightly tender. Mix in the zucchini, yellow squash, and escarole. Continue cooking 15 minutes.
• Return the shredded chicken to the pot. Cook until heated through. Increase the amount of broth if the soup seems too thick.

ESCAROLE, BEAN AND SAUSAGE SOUP

Steps:

• Heat oil in heavy large Dutch oven over medium-high heat. Add sausage and garlic and sauté until sausage is lightly browned, about 8 minutes. Add escarole and toss until wilted, about 5 minutes. Add broth and cannellini with their juices. Simmer until flavors blend and soup thickens slightly, about 20 minutes. Season to taste with salt and pepper. Ladle soup into bowls. Serve with Parmesan cheese.

ESCAROLE SOUP WITH TURKEY MEATBALLS

Steps:

• Make soup:
• In a large heavy saucepan cook onion and rosemary in oil over moderate heat, stirring, until onion is softened. Add escarole, stirring to coat with oil, and cook, covered, 1 minute. Add broth and orzo and simmer, partially covered, stirring occasionally, 10 minutes.
• Make meatballs while soup simmers:
• In a bowl combine well all meatball ingredients except oil and season with salt and pepper. Form mixture into meatballs about 1 inch in diameter. In a heavy 9-inch skillet heat oil over moderately high heat until hot but not smoking and brown meatballs about 3 minutes (meatballs will not be cooked through).
• Add meatballs to soup and simmer, partially covered, 5 minutes. Stir in garlic paste, lemon juice, and salt and pepper to taste.

ESCAROLE AND MEATBALL SOUP

Steps:

• Soak bread with milk in a small bowl for 2 minutes. Squeeze excess moisture from bread, and tear into small pieces. Stir meats, soaked bread, onion, garlic, currants, and oregano in a large bowl until well mixed; season with salt and pepper. Roll into 1 1/4-inch balls.
• Heat oil in a medium saute pan over medium heat. Cook meatballs, turning often, until browned and cooked through, 12 minutes.
• Bring stock to a boil in a medium pan. Reduce heat to medium-low. Add meatballs, escarole, beans, and chile; cook until heated through, about 5 minutes. Season with salt and pepper.

ESCAROLE AND BEAN SOUP

Steps:

• Cook and stir onion and garlic in a large pot with a little stock or olive oil. Do not brown.
• Add the rest of the stock, adobo spice, navy beans, and chopped escarole. Cook until the escarole is tender, It is best when it is a little crispy.

EASY CHICKEN WHITE BEAN ESCAROLE SOUP

Steps:

• 1. Using a large skillet, or directly in your soup pot if it is fairly wide, heat olive oil. Add celery and saute until it starts to turn translucent, then add escarole and garlic. Toss mixture until escarole wilts. If you used a skillet, transfer celery/escarole/garlic mixture to soup pot.
• 2. Add chicken broth, carrots, seasonings, onions and shredded chicken and bring to a boil. Add beans and parmesan cheese and bring again to a boil, then reduce to simmer for at least 45 minutes to blend flavors.
• 3. This is an easy do-ahead soup, and could easily be set up in a crock pot after step 1. Allow 3 to 4 hours on high, or 6 to 8 hours on low.
• 4. Serve with parmesan cheese for topping and crusty bread on the side for a delicious meal!

TURKEY-MEATBALL SOUP WITH ESCAROLE AND PAPPARDELLE

Steps:

• In a bowl, combine the turkey, egg white, parsley, onion, half of the garlic, salt, and pepper and fluff with a fork. Shape into balls the size of walnuts (about 24 meatballs).
• In a large nonstick skillet over medium heat, cook the meatballs until cooked through, crispy, and golden, about 5 minutes. Using a slotted spoon, transfer the meatballs to a paper towel-lined plate.
• In a soup pot over medium-high heat, add the oil, remaining garlic, and shallots and cook until translucent and soft, about 5 minutes. Add the chicken stock and simmer. Add the thyme, meatballs, and pasta and return to a simmer. Stir in the escarole and salt and pepper to taste. Ladle into 4 deep soup bowls and serve.