Ingredients for Mamma's Escarole Soup
- 2 tablespoons olive oil
- Garlic Cloves
- 1 medium onion, chopped
- 2 carrots, chopped
- 2 medium potatoes (about 1 pound total), diced
- Chicken Broth
- 1 large bunch escarole (about 1 pound), roughly chopped
- Parmesan Cheese
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How to Make Mamma's Escarole Soup
- Heat 2 tablespoons of olive oil in a large (6-quart) saucepan over medium heat. Add 4 cloves of minced garlic and brown for 2 minutes.
- Add 1 medium chopped onion, 2 chopped carrots, and 2 diced potatoes (about 1 pound total). Cook for 1 minute, stirring occasionally.
- Pour in 6 cups of chicken broth (or vegetable broth for a vegetarian version).
- Add 1 large bunch (about 1 pound) of escarole, roughly chopped. Cover the saucepan and bring to a boil.
- Reduce heat to low, cover, and simmer for 1 hour, or until the vegetables are tender. Stir occasionally.
- If the soup is too thick, add water or more broth to reach your desired consistency.
- For a meaty version: Before step 1, brown 1 pound of spareribs and/or 1 pound of Italian sausage in the olive oil until browned. Remove meat and set aside; add garlic as directed. Add cooked meat back into the soup during step 4.
- Ladle soup into bowls and garnish with freshly grated Parmesan cheese (about 1/4 cup per serving). Serve immediately with hot Italian bread.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
9g
Fat
4g
Carbs
3g
