30+ Hearty and Healthy Escarole Soup Recipes for Every Season and Taste

Escarole is a leafy green vegetable that often gets overshadowed by its more popular counterparts like spinach and kale. However, this mild, slightly bitter green is packed with nutrients and is a fantastic addition to soups.

Its versatility allows it to pair beautifully with a variety of ingredients, from hearty beans to savory meats, making it an ideal base for many different kinds of soups.

Whether you’re craving a light and refreshing broth or a rich, creamy dish, escarole can transform a simple soup into a flavorful and satisfying meal.

In this blog post, we’ve compiled over 30 escarole soup recipes that showcase its adaptability and health benefits.

From quick weeknight dinners to cozy, slow-simmered meals, these recipes will help you discover new ways to incorporate escarole into your culinary repertoire.

Get ready to dive into a world of wholesome, flavorful soups that are as nutritious as they are delicious!

30+ Hearty and Healthy Escarole Soup Recipes for Every Season and Taste

Escarole soup is the perfect way to enjoy the fresh, peppery flavor of escarole while reaping all the health benefits this leafy green has to offer.

Whether you prefer a classic, hearty soup with beans, a creamy option with potatoes, or a lighter broth-based dish, escarole can adapt to a wide range of tastes and dietary needs.

By experimenting with different combinations of ingredients and seasonings, you can create endless variations of escarole soup to suit your preferences.

So, why not make escarole a staple in your kitchen? With these 30+ escarole soup recipes, you’ll never run out of ideas for your next meal!

Hearty Escarole and White Bean Soup

This robust and nourishing soup combines tender escarole, creamy white beans, and a savory vegetable broth. It’s a perfect dish for any season, offering a balance of flavors that are both comforting and satisfying. The combination of greens and legumes creates a filling meal, while the simple yet flavorful seasonings allow the natural ingredients to shine.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 4 cups low-sodium vegetable broth
• 2 cups water
• 1 can (15 oz) cannellini beans, drained and rinsed
• 4 cups escarole, chopped
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• 1/2 teaspoon red pepper flakes (optional)
• 1/4 cup grated Parmesan (optional)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the diced onion and sauté for about 5 minutes, until softened.
2. Add the minced garlic and cook for another minute, stirring constantly to avoid burning.
3. Pour in the vegetable broth and water, bringing the mixture to a simmer.
4. Add the white beans, escarole, thyme, salt, pepper, and red pepper flakes (if using). Let the soup simmer for 20 minutes, or until the escarole is tender.
5. Taste the soup and adjust the seasoning as needed.
6. Serve hot, garnished with grated Parmesan if desired.

This escarole and white bean soup is a perfect example of how simple ingredients can come together to create a flavorful and filling meal. The escarole provides a slightly bitter bite, which is balanced beautifully by the creamy beans and savory broth. Whether served as a starter or a main dish, this soup is sure to become a family favorite, perfect for chilly evenings or a light yet satisfying lunch.

Escarole and Chicken Sausage Soup

Packed with lean protein from chicken sausage, this escarole soup offers a satisfying depth of flavor. The addition of onions, garlic, and a splash of white wine complements the slight bitterness of escarole, while the chicken sausage adds heartiness to the dish. It’s a wonderful option for a nourishing, low-calorie meal.

Ingredients:

• 1 tablespoon olive oil
• 1 pound chicken sausage, casings removed and crumbled
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1/2 cup dry white wine
• 4 cups low-sodium chicken broth
• 2 cups water
• 4 cups escarole, chopped
• 1 medium potato, peeled and diced
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• Fresh parsley, chopped for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the crumbled chicken sausage and cook, breaking it up with a spoon, until browned, about 8-10 minutes.
2. Add the diced onion and garlic, cooking until the onion is soft and translucent, about 5 minutes.
3. Pour in the white wine and let it simmer for a couple of minutes, scraping the bottom of the pot to release any browned bits.
4. Add the chicken broth, water, diced potato, escarole, oregano, salt, and pepper. Bring the soup to a boil, then reduce the heat and simmer for 20-25 minutes, until the potatoes are tender.
5. Taste and adjust seasoning if needed.
6. Serve the soup hot, garnished with fresh parsley.

This escarole and chicken sausage soup is a satisfying, protein-packed dish that balances the richness of sausage with the freshness of escarole. The white wine adds a touch of acidity that cuts through the richness, while the potatoes give the soup a comforting, hearty texture. Ideal for weeknight dinners, this soup is both flavorful and easy to make, making it a great choice for busy cooks looking for a nutritious meal.

Escarole and Parmesan Soup

A simple yet elegant soup that celebrates the rich flavor of escarole, this recipe highlights the mild bitterness of the greens with the nutty depth of Parmesan cheese. The combination of fresh ingredients and a light broth makes for a perfect light meal or appetizer that is both delicious and healthy.

Ingredients:

• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 leek, cleaned and sliced
• 2 celery stalks, diced
• 1 large carrot, diced
• 4 cups vegetable broth
• 2 cups water
• 4 cups escarole, roughly chopped
• 1/2 cup freshly grated Parmesan cheese
• Salt and pepper, to taste
• Fresh thyme sprigs (optional, for garnish)

Instructions:

1. In a large pot, heat the butter and olive oil over medium heat. Add the leek, celery, and carrot, sautéing until the vegetables are soft, about 8 minutes.
2. Add the vegetable broth and water to the pot and bring the mixture to a simmer.
3. Stir in the escarole and cook for 10-15 minutes, until the greens are tender.
4. Remove from heat and stir in the grated Parmesan cheese until the soup becomes creamy. Season with salt and pepper to taste.
5. Serve hot, garnished with fresh thyme sprigs if desired.

This escarole and Parmesan soup is a perfect example of how simplicity can lead to delicious results. The earthy escarole is beautifully complemented by the creamy, salty Parmesan, creating a soup that’s comforting without being heavy. Ideal for those looking for a lighter, yet satisfying meal, this soup is a great choice for any time of year, especially when you crave something fresh and wholesome.

Escarole and Tomato Soup

This flavorful and vibrant soup pairs the slight bitterness of escarole with the rich, sweet acidity of tomatoes, creating a perfectly balanced dish. The tomatoes provide a fresh burst of flavor, while the escarole adds texture and a hint of earthiness. It’s a light, healthy option that’s great for a quick lunch or as a starter to a larger meal.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 2 cups canned crushed tomatoes
• 4 cups vegetable broth
• 4 cups escarole, chopped
• 1 teaspoon dried basil
• 1 teaspoon sugar (optional, to balance acidity)
• Salt and pepper, to taste
• Fresh basil leaves for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the diced onion and sauté until soft and translucent, about 5 minutes.
2. Add the minced garlic and cook for another minute, stirring constantly.
3. Stir in the crushed tomatoes and vegetable broth, bringing the mixture to a simmer.
4. Add the chopped escarole, dried basil, sugar (if using), salt, and pepper. Continue to simmer for 15-20 minutes until the escarole is tender and the flavors have melded together.
5. Taste and adjust seasoning as necessary.
6. Serve hot, garnished with fresh basil leaves.

The escarole and tomato soup is a delightful and refreshing dish that balances the hearty, slightly bitter greens with the bright and tangy tomato base. It’s an easy-to-make, nourishing meal that’s perfect for any time of year, especially when you want something light yet satisfying. The simplicity of the ingredients allows the natural flavors to shine through, making this soup a staple for those who appreciate wholesome, vibrant food.

Spicy Escarole and Lentil Soup

This spiced-up escarole soup combines the earthy goodness of lentils with the sharp bitterness of escarole, delivering a hearty and satisfying meal. A pinch of cumin and smoked paprika adds warmth, while a dash of cayenne pepper brings the heat. It’s a healthy, protein-packed soup that’s perfect for a cozy dinner.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional for heat)
• 1 cup dried green lentils, rinsed
• 4 cups vegetable broth
• 4 cups escarole, chopped
• 2 carrots, diced
• 1 can (15 oz) diced tomatoes, undrained
• Salt and pepper, to taste
• Fresh cilantro, chopped for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced onion and sauté until softened, about 5 minutes.
2. Stir in the minced garlic and cook for another minute, until fragrant.
3. Add cumin, smoked paprika, and cayenne pepper, cooking for about 30 seconds to toast the spices.
4. Stir in the lentils, vegetable broth, diced tomatoes, carrots, and escarole. Bring the soup to a boil, then reduce the heat to low and simmer for 30-35 minutes, or until the lentils are tender.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh cilantro.

This spicy escarole and lentil soup is a flavorful and nutritious choice for those looking to add a little heat to their meal. The lentils make the soup filling and provide a good source of plant-based protein, while the escarole offers a nice, tender bite. The spices infuse the soup with warmth, making it a perfect dish for colder weather. Garnished with fresh cilantro, it’s a vibrant and hearty bowl of comfort.

Escarole and Bacon Soup

For those who love a little indulgence with their greens, this escarole and bacon soup is the perfect option. Crispy bacon adds a rich, savory flavor that complements the earthiness of the escarole, while the broth provides a satisfying depth. It’s a comforting soup that works well as a main dish or a hearty starter.

Ingredients:

• 6 slices bacon, chopped
• 1 medium onion, diced
• 2 garlic cloves, minced
• 4 cups chicken broth
• 4 cups escarole, chopped
• 1 large potato, peeled and diced
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• 1/4 cup heavy cream (optional, for richness)

Instructions:

1. In a large pot, cook the chopped bacon over medium heat until crispy, about 8 minutes. Remove the bacon with a slotted spoon and set it aside on a paper towel-lined plate.
2. Drain excess bacon fat from the pot, leaving about 1 tablespoon. Add the diced onion and cook for 5 minutes until softened.
3. Add the minced garlic and cook for another minute.
4. Stir in the chicken broth, diced potato, escarole, and dried thyme. Bring the mixture to a boil, then reduce the heat and simmer for 20-25 minutes, or until the potatoes are tender.
5. Season with salt and pepper to taste. If desired, stir in heavy cream for extra richness.
6. Serve hot, topped with the crispy bacon bits.

Escarole and bacon soup is a hearty, satisfying dish that combines the freshness of escarole with the savory, smoky flavor of bacon. The crispy bacon adds texture and richness, while the creamy broth rounds out the flavors beautifully. This soup is perfect for colder days when you want something comforting, but still light enough to enjoy as a meal any time. Whether you serve it as a starter or a main dish, it’s sure to please.

Escarole and Shrimp Soup

This light yet flavorful soup combines succulent shrimp with the slightly bitter taste of escarole, creating a fresh and vibrant dish. The addition of garlic, lemon, and fresh herbs elevates the flavors, making this soup a perfect choice for a quick and healthy meal that’s both refreshing and satisfying.

Ingredients:

• 1 tablespoon olive oil
• 1 pound medium shrimp, peeled and deveined
• 1 medium onion, diced
• 2 garlic cloves, minced
• 4 cups vegetable broth
• 4 cups escarole, chopped
• 1 lemon, zested and juiced
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• Fresh parsley, chopped for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the shrimp and cook for 2-3 minutes on each side, or until they turn pink. Remove the shrimp and set them aside.
2. In the same pot, add the diced onion and sauté for 5 minutes, or until softened.
3. Add the minced garlic and cook for another minute, until fragrant.
4. Pour in the vegetable broth and bring it to a simmer. Add the chopped escarole, lemon zest, lemon juice, and oregano. Simmer for 5-10 minutes until the escarole is tender.
5. Return the cooked shrimp to the pot and heat through for 2 minutes.
6. Taste and season with salt and pepper.
7. Serve hot, garnished with fresh parsley.

Escarole and shrimp soup is a light and delightful dish that combines the sweetness of shrimp with the bold flavors of escarole and lemon. It’s a quick, nutritious meal perfect for busy weeknights, and it brings together bright, fresh ingredients for a satisfying yet not-too-heavy dish. The lemon adds a zesty note, enhancing the flavors of the shrimp and escarole, making this soup a well-balanced, flavorful option.

Escarole and Sausage Soup with Orzo

This hearty soup features a delicious mix of savory sausage, tender escarole, and delicate orzo pasta. The sausage adds richness and depth to the broth, while the escarole brings a light, green bite. It’s a comforting dish that’s filling enough to stand alone as a meal, yet light enough to enjoy any time.

Ingredients:

• 1 tablespoon olive oil
• 1 pound Italian sausage (preferably sweet or mild), casings removed
• 1 medium onion, diced
• 2 garlic cloves, minced
• 4 cups chicken broth
• 1 cup water
• 1 cup orzo pasta
• 4 cups escarole, chopped
• 1 teaspoon dried fennel seeds (optional)
• Salt and pepper, to taste
• Fresh Parmesan cheese, for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the sausage and cook, breaking it up with a spoon, until browned and cooked through, about 8-10 minutes.
2. Add the diced onion and cook for 5 minutes until softened.
3. Stir in the minced garlic and cook for another minute, until fragrant.
4. Pour in the chicken broth and water, and bring the mixture to a boil. Add the orzo pasta and simmer for 8-10 minutes, until the pasta is al dente.
5. Add the chopped escarole and fennel seeds (if using), and continue to cook for another 5 minutes, until the escarole is tender.
6. Season with salt and pepper to taste.
7. Serve hot, topped with freshly grated Parmesan cheese.

Escarole and sausage soup with orzo is a wonderfully hearty dish that combines rich sausage flavor with the freshness of escarole. The orzo pasta adds a lovely texture, making it a filling yet balanced meal. This soup is perfect for a cozy dinner, offering a warm, comforting experience with every spoonful. Whether enjoyed on its own or paired with a slice of crusty bread, it’s sure to satisfy your hunger and taste buds.

Escarole and Mushroom Soup

This escarole and mushroom soup is an earthy, savory option that combines the umami flavor of mushrooms with the fresh bitterness of escarole. The mushrooms provide a meaty texture, making the soup satisfying and rich, while the escarole adds a bright contrast. It’s a perfect vegetarian option that’s both healthy and filling.

Ingredients:

• 2 tablespoons olive oil
• 1 pound mushrooms (cremini or white), sliced
• 1 medium onion, diced
• 2 garlic cloves, minced
• 4 cups vegetable broth
• 4 cups escarole, chopped
• 1 teaspoon dried thyme
• 1/2 cup heavy cream (optional, for richness)
• Salt and pepper, to taste
• Fresh thyme leaves for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the sliced mushrooms and cook for 5-7 minutes until they release their moisture and become golden brown.
2. Add the diced onion and cook for another 5 minutes until softened.
3. Stir in the minced garlic and cook for 1 minute until fragrant.
4. Pour in the vegetable broth and bring it to a simmer. Add the chopped escarole and dried thyme, and continue to simmer for 10-15 minutes until the escarole is tender.
5. If desired, stir in heavy cream for added richness.
6. Taste and adjust seasoning with salt and pepper.
7. Serve hot, garnished with fresh thyme leaves.

Escarole and mushroom soup is a rich and satisfying dish that’s full of umami flavors and earthy depth. The combination of mushrooms and escarole creates a perfect balance of savory and fresh, while the optional cream adds a smooth texture to the broth. It’s an ideal choice for a light, vegetarian meal that doesn’t compromise on flavor. This soup is perfect for enjoying during the colder months, offering both comfort and nutrition.

Escarole and White Bean Soup

Escarole and white bean soup is a hearty and nutritious dish that combines the earthy flavors of escarole with the creamy texture of white beans. The beans add richness and substance, making this a filling yet light soup. The garlic, rosemary, and a hint of lemon elevate the flavors, providing a comforting and satisfying meal.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 teaspoon dried rosemary
• 4 cups vegetable broth
• 2 cans (15 oz each) white beans (cannellini or great northern), drained and rinsed
• 4 cups escarole, chopped
• 1/2 teaspoon red pepper flakes (optional for a little heat)
• Salt and pepper, to taste
• 1 lemon, zest and juice
• Fresh parsley, chopped for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced onion and sauté until softened, about 5 minutes.
2. Stir in the minced garlic and dried rosemary, cooking for another minute until fragrant.
3. Add the vegetable broth and bring to a simmer. Stir in the white beans and escarole. Simmer for 15-20 minutes until the escarole is tender and the flavors have melded together.
4. Season with salt, pepper, and red pepper flakes (if using) to taste.
5. Stir in the lemon zest and juice to brighten the flavors.
6. Serve hot, garnished with fresh parsley.

This escarole and white bean soup is a perfect balance of hearty and light. The creamy beans make it satisfying without being too heavy, while the escarole provides a fresh, slightly bitter note that pairs wonderfully with the savory broth. The lemon adds a burst of freshness, rounding out the flavors. It’s an easy-to-make, comforting soup that’s great for a cozy meal any time of year.

Escarole and Potato Soup

Escarole and potato soup combines the richness of creamy potatoes with the slight bitterness of escarole, resulting in a comforting and filling dish. The potatoes give the soup a smooth texture, while the escarole adds a refreshing green element. It’s a deliciously hearty and satisfying soup that is perfect for a cozy meal on a chilly day.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 4 cups chicken or vegetable broth
• 4 medium potatoes, peeled and diced
• 4 cups escarole, chopped
• 1/2 teaspoon dried thyme
• 1/4 cup heavy cream (optional for creaminess)
• Salt and pepper, to taste
• Fresh chives or parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced onion and sauté until softened, about 5 minutes.
2. Stir in the minced garlic and cook for another minute until fragrant.
3. Add the broth and diced potatoes to the pot. Bring to a boil, then reduce the heat and simmer for 15-20 minutes, or until the potatoes are tender.
4. Stir in the chopped escarole and dried thyme, and cook for another 5 minutes until the escarole is tender.
5. For a creamier texture, stir in the heavy cream, and season with salt and pepper to taste.
6. Serve hot, garnished with fresh chives or parsley.

Escarole and potato soup is a comforting classic that combines the smooth texture of potatoes with the fresh, slightly bitter bite of escarole. The soup is both filling and light, offering a nourishing meal that’s perfect for chilly evenings. Whether you choose to add cream for extra richness or keep it lighter, this soup is sure to warm you up and satisfy your hunger.

Spicy Escarole and Chicken Sausage Soup

Spicy escarole and chicken sausage soup combines the savory flavors of chicken sausage with the bright, fresh taste of escarole. The heat from the sausage and a pinch of red pepper flakes gives the soup an extra kick, while the escarole provides a light, bitter contrast. It’s a balanced, flavorful soup that’s perfect for those who enjoy a little spice with their greens.

Ingredients:

• 1 tablespoon olive oil
• 1 pound chicken sausage, removed from casings
• 1 medium onion, diced
• 2 garlic cloves, minced
• 4 cups chicken broth
• 4 cups escarole, chopped
• 1/2 teaspoon red pepper flakes (adjust to taste)
• 1/2 teaspoon smoked paprika
• 1 can (14 oz) diced tomatoes
• Salt and pepper, to taste
• Fresh basil for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chicken sausage and cook, breaking it up with a spoon, until browned, about 6-8 minutes.
2. Add the diced onion and cook until softened, about 5 minutes.
3. Stir in the minced garlic, red pepper flakes, and smoked paprika, cooking for another minute until fragrant.
4. Pour in the chicken broth and diced tomatoes, bringing the mixture to a simmer.
5. Add the chopped escarole and continue to cook for 10-15 minutes until the escarole is tender and the flavors have melded together.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh basil.

Spicy escarole and chicken sausage soup is a flavor-packed, satisfying meal that brings a little heat and a lot of flavor. The chicken sausage adds a rich, savory base, while the escarole provides a refreshing, slightly bitter contrast. The smoked paprika and red pepper flakes give the soup a deep, warm kick that balances out the greens. It’s an ideal soup for those who enjoy a flavorful, spicy meal that still feels light and healthy.

Escarole and Carrot Soup

Escarole and carrot soup is a vibrant, comforting dish that brings together the sweetness of carrots with the slightly bitter flavor of escarole. The carrots add color and natural sweetness, while the escarole provides a fresh, slightly peppery note. It’s a simple yet flavorful soup that’s perfect for a light meal or as a side dish.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 4 medium carrots, peeled and sliced
• 4 cups vegetable broth
• 4 cups escarole, chopped
• 1/2 teaspoon ground cumin
• Salt and pepper, to taste
• Fresh cilantro or parsley, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced onion and sauté until softened, about 5 minutes.
2. Stir in the minced garlic and ground cumin, cooking for another minute until fragrant.
3. Add the sliced carrots and vegetable broth to the pot. Bring to a boil, then reduce the heat and simmer for 10-15 minutes, or until the carrots are tender.
4. Stir in the chopped escarole and cook for an additional 5 minutes until the escarole is tender.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh cilantro or parsley.

Escarole and carrot soup is a wonderfully light and vibrant dish, full of fresh flavors and natural sweetness. The combination of carrots and escarole is simple but satisfying, with the cumin adding a subtle warmth. This soup is not only quick to make but also nutritious, making it a great choice for a light lunch or dinner. It’s a great way to enjoy the fresh, peppery bite of escarole with the sweetness of carrots in a harmonious, easy-to-make soup.

Escarole and Barley Soup

Escarole and barley soup is a hearty yet healthy option, combining the chewy texture of barley with the fresh, slightly bitter taste of escarole. The barley provides substance and richness, while the escarole lightens the soup, making it both filling and nutritious. With the addition of garlic, onions, and vegetable broth, this soup is simple, wholesome, and comforting.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 4 cups vegetable broth
• 1 cup pearl barley
• 4 cups escarole, chopped
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• Fresh lemon juice, for serving

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced onion and sauté until softened, about 5 minutes.
2. Stir in the minced garlic and dried thyme, cooking for another minute until fragrant.
3. Add the vegetable broth and bring it to a boil. Stir in the pearl barley and reduce the heat to low. Cover and simmer for 30-40 minutes, or until the barley is tender.
4. Stir in the chopped escarole and cook for another 5-10 minutes, until the escarole is wilted and tender.
5. Season with salt and pepper to taste, and drizzle with fresh lemon juice before serving.
6. Serve hot, garnished with a slice of lemon on the side.

Escarole and barley soup is a nourishing and satisfying meal that’s perfect for colder months. The barley adds a wonderful chewy texture that contrasts beautifully with the tender escarole, creating a balanced soup full of flavors and nutrients. The touch of lemon at the end brightens the entire dish, adding freshness and vibrancy. It’s an easy-to-make soup that is not only filling but also packed with fiber, making it a perfect light yet hearty meal option.

Escarole and Bacon Soup

Escarole and bacon soup is a deliciously savory dish that combines the crispy, salty flavor of bacon with the slightly bitter, earthy taste of escarole. The bacon adds depth and richness, while the escarole lightens the soup. It’s a satisfying and comforting choice for a meal that feels both indulgent and wholesome.

Ingredients:

• 4 slices bacon, chopped
• 1 medium onion, diced
• 2 garlic cloves, minced
• 4 cups chicken broth
• 4 cups escarole, chopped
• 1/2 teaspoon dried thyme
• 1/2 teaspoon red pepper flakes (optional)
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. In a large pot, cook the chopped bacon over medium heat until crispy, about 5-7 minutes. Remove the bacon from the pot and set aside, leaving the bacon fat in the pot.
2. Add the diced onion to the pot and sauté in the bacon fat for 5 minutes, or until softened.
3. Stir in the minced garlic and cook for another minute until fragrant.
4. Add the chicken broth and bring to a simmer. Stir in the chopped escarole, dried thyme, and red pepper flakes (if using). Simmer for 10-15 minutes until the escarole is tender.
5. Return the crispy bacon to the pot and stir to combine. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh parsley.

Escarole and bacon soup is a flavorful, comforting dish that balances the rich, savory taste of bacon with the fresh, slightly bitter notes of escarole. The combination of crispy bacon and tender greens creates a satisfying texture, while the broth ties everything together in a warm, hearty soup. It’s a perfect dish for those who enjoy the indulgence of bacon paired with the lightness of escarole, making it a great choice for a cozy dinner.

Note: More recipes are coming soon!