Escarole Soup Recipe

Name: Escarole Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large can chicken broth; 1 onion, chopped; 2 garlic cloves, crushed; 3 stalks celery, chopped; 3 carrots, peeled and diced; 1 c. broccoli (fresh), cut up; 1 c. cauliflower (fresh), cut up; 1 small head escarole, chopped; 1 small head chicory, chopped; 3 to 4 eggs, beaten; Parmesan; croutons

Servings: persons

1 large can chicken broth
1 onion, chopped
2 garlic cloves, crushed
3 stalks celery, chopped
3 carrots, peeled and diced
1 c. broccoli (fresh), cut up
1 c. cauliflower (fresh), cut up
1 small head escarole, chopped
1 small head chicory, chopped
3 to 4 eggs, beaten
Parmesan
croutons

1
In a large stockpot, saute the onions, garlic and celery until tender.
2
Add the chicken broth.
3
Add the carrots and let simmer for about 20 minutes, then add the broccoli, cauliflower, escarole and chicory.
4
Again, let simmer until these vegetables are done.
5
In a separate bowl, beat the eggs.
6
Slowly add the eggs to the soup mixture, while constantly stirring the soup, until the egg mixture is cooked.
7
Serve with Parmesan cheese and croutons.
8
If the broth should boil down, add more broth.

311

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 large can chicken broth, 1 onion, chopped, 2 garlic cloves, crushed, 3 stalks celery, chopped, and more.

Yes, Escarole Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Escarole Soup

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