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Escarole Soup


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  • 1 head escarole
  • 1/4 cup shell or elbow macaroni
  • Boiling Salted water
  • 2 tablespoons butter or margarine
  • 2 tablespoons finly chopped onion
  • 4 cups Brown Stock or 2 cans regular strenght chicken broth
  • 1/8 teaspoon ground nutmeg
  • 1/4 teaspoon thyme leaves,crumbled
  • Salt and pepper
  • Grated Parmesan Cheese



Step 1

Discard coarse outer leaves of escarole,wash,drain and stack tender green leaves and cut into strips about 1/4 inch wide (you should have about 6 cups,lightly packed);set aside.
Cook macaroni in boiling salted water according to package directions until just tender;drain ans set aside.In a 2-quart pan over medium heheat,melt butter.Add oniion and escarole,and cook,stirring for about 3 minutes.Add broth,nutmeg,and thyme;bring to a boil.Add cooked macaroni and salt and pepper to taste.Cook for about 1 minute longer.Seve with Parmesan cheese to add to each serving.


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