Italian Escarole Soup

Gerri French, MS/RD, CDE

October 2006

Escarole, often called “curly endive,” is a green, leafy vegetable with irregularly edged leaves and a slightly bitter flavor that becomes richer tasting when cooked.

Chicory, radicchio, arugula, spinach or Swiss chard are all good substitutes. Typically, Italian cooks use white rice in escarole soup, but this version uses beans, adding more fiber, protein and a delicious flavor and texture.

Ingredients & Methods

Makes 8 servings

Italian Escarole Soup

1 tablespoon butter

2 tablespoons olive oil

½ cup chopped onion

½ cup chopped tomato or ½ cup sliced mushrooms

1/8 teaspoon minced fresh rosemary

½ teaspoon minced fresh oregano or marjoram (or ¼ teaspoon ground)

1½ cups cannellini beans (white kidney beans) or garbanzo beans [see Note]

4 cups chicken or vegetable broth (preferably lower sodium) and/or water

1 bunch escarole or curly endive (about 1 pound)

2 ounces shaved or grated Parmesan or Romano cheese

Freshly ground pepper to taste

Optional but highly recommended:

¼ cup fresh lemon juice

Salt or salt substitute to taste

Nutrition at a Glance (per serving)
Calories	140
Total fat	8g
Saturated fat	2½g
Carbohydrate	10g
Dietary fiber	3g
Protein	6g

Method:

Wash the escarole and cut it into strips about a half-inch wide. Set aside.
In a soup pot, heat the butter and oil over medium heat; add the onion and cook for one or two minutes. Add the tomato or mushrooms and herbs and continue to cook for two more minutes, stirring often.
Add the beans (drain them if using canned and reserve the liquid). Mash some of the beans to make a thicker broth.
Stir in the escarole, then add the broth and lemon juice, and cover the pot. When the broth comes to a boil, reduce heat to cook at a steady, slow, bubbling boil, stirring from time to time until the escarole is cooked, about five minutes.
Swirl in parmesan, add pepper, salt or salt subsitute and serve.

Serving Suggestion:

In place of all or part of the beans, substitute uncooked rice, barley or pasta, adding them to the broth and cooking until done.
Garnish soup with toasted nuts or croutons made with whole-grain bread.
Add cooked chicken or tofu for a complete meal.

Exchanges:
¾ bread, ½ vegetable, 1½ fat, 1 lean meat

Note:

If you are using canned beans, drain and save the liquid to use as part of the broth. Do not use the liquid if the beans contain preservatives or a lot of sodium.