Escarole Soup (Minestra di Scarola)
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Escarole Soup (Minestra di Scarola)
Escarole Soup is a simple and comforting dish from the Neapolitan tradition. Made with escarole, potatoes, and a light broth, it reflects the humble home cooking of Southern Italy, where seasonal vegetables were transformed into nourishing meals full of flavor.
Servings6
Calories180kcal
Equipment
- Large soup pot
- Cutting board
- Chef’s knife
- Wooden spoon
- Ladle
Ingredienti
- 2 large heads escarole cleaned and roughly chopped
- 2 medium potatoes peeled and diced
- 1 small onion finely chopped
- 2 tablespoons extra virgin olive oil
- 1.5 liters vegetable broth or water
- 50 g grated Parmigiano Reggiano cheese
- Salt to taste
- Black pepper to taste
Istruzioni
- Heat the olive oil in a large soup pot over medium heat.
- Add the chopped onion and cook until softened, about 5 minutes.
- Add the diced potatoes and stir for 2 minutes.
- Pour in the broth or water and bring to a gentle boil.
- Add the chopped escarole and stir well.
- Reduce the heat and simmer for 30 to 35 minutes, until the potatoes are tender and the escarole is fully cooked.
- If using cannellini beans, add them during the last 10 minutes of cooking.
- Season with salt and black pepper to taste.
- Stir in the grated Parmigiano Reggiano just before serving.
- Serve hot, accompanied by crusty bread if desired.
Note
In many Neapolitan homes, escarole soup is enriched with beans for a more substantial meal.
Some traditional versions include a small piece of Parmigiano rind simmered in the soup.
Day-old bread placed in the bowl before serving is a common rustic variation.
The soup can be prepared a day in advance and reheated before serving.
Some traditional versions include a small piece of Parmigiano rind simmered in the soup.
Day-old bread placed in the bowl before serving is a common rustic variation.
The soup can be prepared a day in advance and reheated before serving.