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Escarole Soup

Escarole Soup

Category: soup

Cuisine: Italian

Servings: 4

Escarole Soup

Escarole Soup with Pasta & White Beans


  • Head of Escarole
  • 1/4 cup small soup pasta
  • boiling water
  • 2 tbsp butter or olive oil
  • 2 TB finely chopped onion
  • 2 cans (14 oz) chicken broth
  • 1/4 tsp thyme leaves
  • salt and pepper to taste
  • parmesan cheese to taste


Discard coarse outer leaves and slice escarole into 1/4 inch strips. Wash, and drain thoroughly.

Set aside.

Cook pasta in boiling water, drain and set aside.

In a 2 qt. pan over medium heat, add olive oil. Add onion and escarole and cook, stirring for about 3 min. Add broth and thyme, bring to a boil. Add cooked pasta, salt and pepper to taste. Cook another minuter or so. Variation: add 1 can white beans to soup at the end. Heat for a few more minutes.

Serve with parmesan cheese to each servinng.