Vegan Main Dishes/ Vegan Recipes/ Vegan Soups, Stews, and Chilis

Italian-Style Potato and Escarole Soup

Italian-Style Potato and Escarole Soup

The combination of greens and potatoes makes a comforting soup that’s perfect for a chilly day. No escarole? Substitute an equal amount of chard, kale, or mustard greens. Adapted from Wild About Greens. Photo by Susan Voisin of FatFree Vegan Kitchen.

Serves: 6

  • 2 tablespoons extra virgin olive oil
  • 1 medium onion, quartered and thinly sliced
  • 2 to 3 cloves garlic, minced
  • 6 medium or 4 large potatoes, preferably golden, peeled and diced
  • 2 to 3 medium carrots, thinly sliced
  • 32-ounce carton low-sodium vegetable broth
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • Two cups cooked or one 15- to 16-ounce can cannellini (large white beans)
    or chickpeas, drained and rinsed
  • 1 medium head (6 to 8 ounces) escarole, coarsely chopped and rinsed
    (or see variations in headnote)
  • 1/2 cup chopped fresh parsley
  • Salt and freshly ground pepper to taste

Heat the oil in a soup pot. Add the onion and sauté over medium heat until translucent. Add the garlic and continue to sauté until both are golden, stirring frequently.

Add the potatoes, carrots, broth, basil, thyme, and 2 cups water. Bring to a gentle boil, then cover and simmer gently for 20 minutes, or until the potatoes and carrots are tender.

Italian-Style Potato and Escarole Soup recipe

Stir in the beans, escarole, and half of the parsley. Simmer gently for 8 to 10 minutes, or until the escarole is tender.

With the back of a wooden spoon or a potato masher, mash some of the potatoes in the soup to give it a nice base. Stir in water as needed (up to 2 cups). The soup should be thick, but not overly so. Return to a simmer. Stir in the remaining parsley, season with salt and pepper, then serve.

If time allows let the soup stand off the heat for an hour or more before serving, then heat through as needed.

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  • Reply
    January 30, 2014 at 5:21 pm

    This is one of our favorite soups. I make it often! Cooked escarole is surprisingly toothsome.

    • Reply
      January 30, 2014 at 5:41 pm

      Thanks, Dorothy! It’s true; escarole loses its bitterness and becomes almost buttery when cooked.

  • Reply
    February 5, 2014 at 10:41 am

    J’ai mis votre lien sur mon blog, merci pour vos recettes !

    • Reply
      February 5, 2014 at 10:44 am

      Merci bien, Jennifer Doucet! Je suis herbeux que vous aimez mes recettes.

  • Reply
    August 10, 2014 at 12:17 pm

    Glad to have found this recipe. I’m making it tonight, as my garden has too much escarole already. Not to mention potatoes. By the way, Nava, I have two of your cookbooks and your illustrations are just great – so funny.

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