Escarole Soup, or Zuppa di Scarola, is an incredibly popular and deeply comforting Italian dish that’s especially beloved in southern Italy. The soup is the epitome of Italian home cooking-simple, wholesome, and full of vibrant, earthy flavors. Escarole, a slightly bitter leafy green, is the star of the dish, but what really elevates it is the combination of garlic, anchovies, and broth, creating a rich and savory experience with every spoonful.
This soup is not just a meal but an experience. It’s one of those dishes that gets better with time, with the flavors melding together beautifully as it sits. If you’re looking for something warm, filling, and incredibly flavorful but also light enough for a summer evening, Zuppa di Scarola is the way to go.
Escarole Soup Italian Recipe
Escarole soup is a versatile dish that can be enjoyed as a light dinner or as part of a larger Italian feast. The recipe can be traced back to the humble kitchens of southern Italy, where escarole is often found in abundance. The hearty broth, combined with the mild bitterness of escarole, makes for a balanced, nourishing dish that captures the essence of traditional Italian flavors.
The beauty of this dish lies in its simplicity. With just a few ingredients, you can create a flavorful and satisfying meal. The addition of beans or small pasta can make the soup heartier, and its rustic nature makes it adaptable to whatever ingredients you have on hand. It’s perfect for both beginners in the kitchen and seasoned chefs looking for an easy go-to dish.
Ingredients Needed
To make a delicious pot of escarole soup, you’ll need the following ingredients:
- Escarole: 1 large bunch (roughly chopped)
- Olive Oil: 3 tablespoons (extra virgin for best flavor)
- Garlic: 3-4 cloves (thinly sliced or minced)
- Anchovies: 3-4 fillets (optional but highly recommended for umami flavor)
- Chicken or Vegetable Broth: 4 cups (homemade or store-bought)
- White Beans: 1 can (such as cannellini or great northern, drained and rinsed)
- Red Pepper Flakes: ½ teaspoon (for a slight kick)
- Salt and Pepper: To taste
- Fresh Lemon: 1 (for a hint of acidity at the end)
- Parmesan: For garnish (optional, freshly grated)
- Pasta: Optional (small pasta like ditalini or elbow macaroni)
Cooking Instructions
Making escarole soup is quite simple and quick, which is another reason it’s so beloved. Here’s how you do it:
- Prepare the Escarole: Wash the escarole thoroughly. This leafy green often holds dirt, so give it a good rinse and chop it into bite-sized pieces. Set it aside.
- Sauté the Aromatics: Heat the olive oil in a large pot over medium heat. Add the garlic and sauté it until fragrant, about 1 minute. If you’re using anchovies, add them now. They’ll melt into the oil, adding a deep, savory flavor to the base of the soup.
- Add the Broth: Pour in the chicken or vegetable broth, and bring it to a simmer. This is where you’ll start to smell the richness developing.
- Cook the Escarole: Add the escarole to the pot. It will look like a lot at first, but don’t worry-it wilts down significantly. Stir it in and cook for about 5 minutes, allowing it to soften and wilt into the broth.
- Add Beans and Season: Stir in the beans, red pepper flakes, and salt and pepper to taste. Continue to cook for another 10-15 minutes, letting the flavors meld together. If you’re using pasta, this is the time to add it. Just make sure it cooks according to the package instructions.
- Finish and Serve: Once everything is tender and well-seasoned, squeeze a fresh lemon over the soup for a burst of brightness. Taste and adjust the seasoning if necessary. Ladle into bowls, and top with freshly grated Parmesan if desired.
Ingredient Insights
Escarole is the star of this dish. It’s a type of endive that is a little bitter, which balances beautifully with the savory flavors of the broth and the richness of the beans. Escarole is also packed with nutrients like vitamins A, C, and K, as well as folate, which makes this soup both delicious and nourishing.
- Anchovies: These little fish are a game-changer. While you might be hesitant to use them at first, anchovies dissolve into the soup, adding a deep, salty, umami flavor that elevates the entire dish. They’re a key ingredient in many Mediterranean dishes, adding richness without the need for heavy cream or excessive seasoning.
- Beans: White beans provide not only creaminess and substance but also a great source of protein and fiber. Their mild flavor allows the escarole and broth to shine while making the soup filling enough for a meal.
- Olive Oil: A good quality extra virgin olive oil is key to infusing the soup with rich flavor. It’s a cornerstone of Italian cooking, and you’ll want to make sure you’re using one with a robust, fruity flavor.
- Lemon: The fresh squeeze of lemon at the end might seem unexpected, but it brightens the entire dish, cutting through the richness and adding a delightful finish.
Expert Tips
- Use homemade broth: If you have the time, homemade broth is always superior to store-bought. The depth of flavor from a homemade chicken or vegetable broth will make this soup feel even more comforting and satisfying.
- Control the bitterness: If you find the escarole too bitter for your taste, try blanching it first. Just briefly immerse it in boiling water, drain, and then add it to the soup. This reduces some of the bitterness.
- Add pasta for extra texture: If you want a heartier soup, add some small pasta like ditalini, orzo, or elbow macaroni. Just make sure you cook the pasta al dente so it doesn’t get mushy in the soup.
- Freeze leftovers: This soup freezes wonderfully. Make a big batch and freeze it in portions for a quick meal later on. The flavors tend to intensify after freezing, making it even better when you reheat it!
- Top with toasted bread: For an extra layer of flavor, serve your escarole soup with a slice of toasted rustic bread, drizzled with a little extra virgin olive oil.
Recipe Variations
Escarole soup is extremely adaptable, so feel free to get creative with your ingredients:
- Add Meat: You can incorporate Italian sausage, pancetta, or even bacon for a meaty version. Brown the meat before adding the garlic and anchovies for a richer base.
- Make it Vegan: If you want a plant-based version, simply omit the anchovies and use vegetable broth. The soup will still have a lot of depth and flavor from the garlic, escarole, and beans.
- Add Potatoes: For a heartier, more filling soup, add diced potatoes. They’ll absorb the flavors of the broth and create a creamy texture as they cook.
- Spicy Version: Add a chopped fresh chili or increase the amount of red pepper flakes for a spicier version of the soup.
Final Words
Escarole soup is more than just a meal; it’s a story of Italian simplicity and the magic that happens when fresh ingredients come together. It’s one of those recipes that’s both humble and elegant at the same time. Whether you’re enjoying it on a chilly evening or as part of a festive holiday meal, this soup has a way of making you feel warm and content.
It’s also one of those dishes that gets better as it sits, so feel free to make it ahead of time and enjoy it the next day. The flavors continue to develop, and it’s the perfect thing to have ready for a busy weeknight dinner.