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How To

How to Make Escarole Soup

Contributor
By eHow Contributing Writer
(12 Ratings)

Escarole is a slightly bitter green commonly used in Italian cooking. It's sometimes found in salads, but it can also be braised or used it soups, as it is here. Serves 8 as a first course.

Difficulty: Easy
Instructions

Things You'll Need:

  • 2 tbsp. olive (not virgin) oil
  • 2 large garlic cloves - minced
  • 1 cup chopped onions
  • 3 hard-boiled eggs
  • 1/2 cup tiny pasta shapes
  • 1/2 tsp. dried oregano
  • 1 cup Parmesan cheeses
  • 12 cups chicken broths
  • 1 large head escarole
  • ladles
  • Ladles
  • 1 large head escarole
  • 12 cups chicken broths
  • 1 cup Parmesan cheeses
  • 1 cup chopped onions
  • 2 large garlic cloves - minced
  • 1/2 cup tiny pasta shapes
  • 1/2 tsp. dried oregano
  • 2 tbsp. olive (not virgin) oil
  • 3 hard-boiled eggs
  1. Step 1

    Wash escarole and cut into ½-inch strips.

  2. Step 2

    Heat oil over low heat in a soup kettle. Add onion and cook until it starts to soften.

  3. Step 3

    Add garlic and cook a few more minutes.

  4. Step 4

    Add broth and oregano, bring to boil and add pasta.

  5. Step 5

    Simmer for 5 minutes.

  6. Step 6

    Add escarole and salt and pepper to taste.

  7. Step 7

    Simmer for another 5 minutes.

Tips & Warnings
  • Consider topping soup with thinly sliced hard-boiled egg and sprinkling with parmesan cheese.
  • It's best to make your own stock, but if you use canned, make sure to buy a low-salt version.
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