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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.
Portata first course
Cucina napoletana
Keyword Escarole Soup, Minestra di Scarola, Neapolitan Soup, Italian Vegetable Soup, Escarole Recipe, Campanian Cuisine, Traditional Italian Soup, Comfort Food
Preparazione 15 minuti
Cottura 40 minuti
Tempo totale 45 minuti
Servings 6
Calories 180kcal

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.