Escarole soup is a classic Italian dish that is full of comforting taste, rich ingredients, and is quite healthy. This green leafy vegetable, a kind of chicory, enhances the flavor of the soup with a hint of mild bitterness, which makes it an interesting soup.
It is most always made with beans and sausage as well as pasta. It should be noted, however, that escarole soup is not only mouth-watering but nutritious as well.
This article will focus on escarole soup, its health benefits, recipes both traditional and modern, and how to make it if you have to do it again and again.
The Health Benefits of Escarole Soup
Escarole soup is not only a satisfying dish, but its advantages go beyond that; it’s a whole-body reviving meal. Here is why:
- Rich in Vitamins and Minerals: Escarole is a low-calorie but nutrient-dense food, which is beneficial to many people. It is a good source of vitamins A, C, and K, which help with eyesight, immunity, and blood clotting, respectively. It has folate too, which is necessary for the working and growth of cells.
- High in Fiber: The escarole fiber is also good for the digestive system and can also be beneficial for the heart because it helps in decreasing cholesterol.
- Low in Calories: Though escarole is quite nutrient-dense, due to the low caloric content of its soup, it is ideal for people on a diet.
- Antioxidant Properties: Escarole consists of many antioxidants, like Vitamin C, which prevents any damage inflicted on the body by free radicals.
- Supports Heart Health: Escarole helps reduce high blood pressure, while the fiber in escarole is known to be good for the heart.
Classic Escarole Soup Recipe
Italian escarole soup is perhaps one of the best dishes that incorporate escarole. Here, we will lay out a straightforward recipe that aims to deliver the highlights of this dish.
Ingredients
- 1 head of escarole, chopped
- 1 pound Italian sausage, crumbled
- 1 can cannellini beans, drained and rinsed
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 6 cups chicken broth
- 1/2 cup small pasta (like ditalini or orzo)
- 2 tablespoons olive oil
- Salt and pepper to taste
- Grated Parmesan cheese for serving
Instructions
- Cook the Sausage: In a large stock pot, pour the olive oil at medium heat and warm it. When the oil is hot add the crumbled sausage and cook it until it is browned. Remove the sausage from the pot and place it on the side.
- Sauté the Vegetables: Inside the same pot, put in the diced onion along with the garlic. Cook until the onions have turned a little translucent and the garlic is fragrant. This should not take at least 3-4 minutes.
- Add Escarole and Beans: Place cut escarole leaves and cook them till they are slightly wilted, approximately for five minutes. After that, the cannellini beans are added followed by further cooking for two more minutes.
- Add Broth and Pasta: As the soup heats up, incorporate the cooked chicken broth gradually. After the temperature has been attained, add pasta and earlier prepared sausage. Reduce the flame and simmer the mixture for ten minutes. The pasta should be way overcooked at that point.
- Season and Serve: Remember to include salt and pepper so that it will please you. Transfer the soup into bowls and top with cheese. This can be eaten while still hot with a piece of hot crispy bread.
Variations of Escarole Soup
Escarole soup as it is will remain a common, if not the favorite, recipe, but you can experiment with other similar recipes of escarole soup:
Vegetarian Escarole Soup
- Ingredients: Replace sausage with beans or chickpeas for added protein, and use vegetable stock instead of chicken broth.
- Flavor Boost: Add a splash of lemon juice to combine or even red pepper flakes to give it more flavor.
Escarole and Meatball Soup
- Ingredients: Replace sausage with homemade or store-bought meatballs.
- Instructions: Make the soup as normal, but in the last stage of simmering, add a scoop of meatballs to completely cook them.
Escarole and White Bean Soup
- Ingredients: Focus on the beans by increasing the quantity and omitting the pasta. This changes the taste and makes it more appropriate for a heavier meal.
- Instructions: Maintain the traditional way of preparation, with the only difference being the way that the pasta is prepared. Offer it with a nice helping of olive oil on top.
Tips for Making the Perfect Escarole Soup
- Choosing Escarole: Seek fresh green leaves that are thick and main color green. Refrain from any bunching up that has gone yellowing or is already wilting down.
- Washing Escarole: The escarole is very good, but it is also very sandy; therefore, it requires a thorough cleaning. It is much preferable to wash every 2-3 leaves with cold water, followed by a few leaves in plain water, enabling sand to settle at the bottom of the basin.
- Balancing Bitterness: To balance the bitterness, blanch the escarole in boiling water for one minute before adding it to the soup. This can help alleviate the bitterness.
- Enhancing Flavor: During the time that the soup is being cooked, adding a Parmesan rind to it can give the broth extra flavor and richness. Do not forget to remove this before serving the soup.
- Storing Leftovers: The escarole soup in your fridge will keep fresh for up to three more days. Well, if you want to keep it for a prolonged time, then make it a point to cook the pasta in a separate pot and combine them when you reheat in order to avoid keeping it mushy.
Conclusion
Escarole soup is one dish that can be prepared in different ways to suit your taste. It does not matter whether you stay loyal to the classical version of this dish or opt for inventive improvisation; the soup will be appreciated by each member of the family. And though it’s so thick and rich and quite a meal by itself, it’s still a soup. So grab a saucepan, some fresh escarole, and let’s start cooking!
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