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.
- 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
- ½ 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)
- ½ 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.
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.
- Explore other recipes for hearty winter soups.
This is one of our favorite soups. I make it often! Cooked escarole is surprisingly toothsome.
Thanks, Dorothy! It's true; escarole loses its bitterness and becomes almost buttery when cooked.
J'ai mis votre lien sur mon blog, merci pour vos recettes ! http://jenniferdoucet410.wordpress.com/
Merci bien, Jennifer Doucet! Je suis herbeux que vous aimez mes recettes.
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.
Hello! I love this soup, though I do think of it as more cold-weather fare. If you're looking for more escarole recipes, here are a couple of other ones on VK:
And if you have the books with my illustrations, you have been with me for a long time, as those are my early titles ... so thank you for that!