Have you ever had Escarole Soup? I grew up on it. It was one of our families favorites. If you’ve never had escarole, you have to try it. It’s so tasty and good for you. It’s a member of the chicory family. It’s packed with fiber, vitamins, minerals, nutrients and antioxidants, all which help prevent disease. So this soup isn’t just packed with flavor, it’s packed with a ton of nutritional value. It’s quick and easy to make and it freezes well. Enjoy
Before I list the ingredients and directions for you, I want to share a few variations.
You can use two 14.5 oz. cans of diced tomatoes or one 28 oz. can of diced tomatoes or 3 large diced tomatoes.
You can use chicken broth or stock or vegetable broth or stock.
Meat or No Meat?
You can use the vegan meatballs like I used; Gardein.
You can use turkey meatballs, regular meatballs, chicken meatballs, whatever is easiest for you. Heck, buy frozen meatballs in the store and throw them in. We want this to be as quick and easy for you as possible.
Potatoes or Beans?
Feel free to dice one large white potato and put that in your soup. If you want to be really quick and easy, use frozen, diced, plain hash browns.
Use one to two cans of your favorite beans; cannellini, lentils, chick peas – try different ones and see what you like best.
If you can’t find escarole or don’t like it, feel free to substitute with your favorite greens. Spinach, kale and swiss chard all work well in this recipe. Try it different ways and see what you like best. Do you make Italian Escarole Soup? I’d love to hear in the comments below.
Feel free to add fresh herbs, or dried herbs according to your taste. Start off with a small amount (1/2 tsp) and adjust accordingly. Some that may taste good in this recipe are; parsley, basil, oregano or Italian Seasoning.
- 3 – 32 oz. containers of broth or stock
- 2 – 14.5 oz. cans of diced tomatoes
- 3/4 cup chopped onion
- 2 – 3 cloves of crushed garlic
- 3 – 4 cups of chopped greens
- 12 – 15 meatballs
- 2 – 3 tbsp. olive oil
- Salt and Pepper to taste
Heat the pot and add the olive oil, let that get hot for a few seconds.
Add the chopped onion and cook until they are translucent; about 3 – minutes.
Add the garlic and cook another 30 seconds or so.
If you’re rushed for time, add the greens here and sautee them until they are wilted.
Add the diced tomatoes, greens (if not already added), meatballs and broth.
Let it come to a boil, then simmer about 20 minutes or until the greens are cooked to your desired tenderness. Taste one last time for seasoning and you’re done.
Serve with a nice crusty bread, crackers and/or salad. You can also add grated cheese if you’d like. Enjoy.