Hearty Escarole, Barley, And Parmesan Soup Recipe

Name: Hearty Escarole, Barley, And Parmesan Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup extra-virgin olive oil, plus more for serving; 1 medium onion, finely chopped (about 1 cup); 1 large carrot, finely diced (about 1 cup); 2 mediums talks celery, finely diced (about 1 cup); 2 tablespoons chopped fresh rosemary leaves; 3 medium cloves garlic, minced (about 1 tablespoon); 1 large head escarole, chopped into 1-inch pieces; 2 tabelspoons tomato paste; 1/2 cup parled barley; 1 1/2 quarts low sodium store-bought or homemade vegetable or chicken stock; 2 bay leaves; 4-inch chunk Parmesan rind; 2 teaspoons soy sauce; 1 teaspoon fish sauce (optional); Kosher salt and freshly ground black pepper; 1/4 cup chopped fresh parsley leaves; Parmesan cheese, for serving

Servings: persons

1/4 cup extra-virgin olive oil, plus more for serving
1 medium onion, finely chopped (about 1 cup)
1 large carrot, finely diced (about 1 cup)
2 mediums talks celery, finely diced (about 1 cup)
2 tablespoons chopped fresh rosemary leaves
3 medium cloves garlic, minced (about 1 tablespoon)
1 large head escarole, chopped into 1-inch pieces
2 tabelspoons tomato paste
1/2 cup parled barley
1 1/2 quarts low sodium store-bought or homemade vegetable or chicken stock
2 bay leaves
4-inch chunk Parmesan rind
2 teaspoons soy sauce
1 teaspoon fish sauce (optional)
Kosher salt and freshly ground black pepper
1/4 cup chopped fresh parsley leaves
Parmesan cheese, for serving

1
Heat olive oil in a large saucepan over medium-high heat until shimmering. Add onions, carrots, and celery. Cook, stirring occasionally, until softened but not browned, about 4 minutes. Add rosemary and garlic and cook, stirring, until fragrant, about 1 minute. Add escarole and cook, stirring occasionally, until wilted, about 5 minutes. Add tomato paste and continue to cook, stirring frequently, until liquid has evaporated and mixture begins to sizzle, about 5 minutes longer. Add barley and cook, stirring, until coated with oil, about 1 minute.
2
Stir in broth. Add bay leaves, Parmesan rind, soy sauce, and fish sauce (if using), and bring to a boil. Reduce to a bare simmer and cook, stirring occasionally, until barley is softened and soup has absorbed flavor from parmesan and bay leaves, about 25 minutes. Season to taste with salt and pepper. Stir in parsley. Serve, drizzling with olive oil and sprinkling with Parmesan.

765

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: 1/4 cup extra-virgin olive oil, plus more for serving, 1 medium onion, finely chopped (about 1 cup), 1 large carrot, finely diced (about 1 cup), 2 mediums talks celery, finely diced (about 1 cup), and more.

Yes, Hearty Escarole, Barley, And Parmesan Soup Recipe 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.

That's it — enjoy your meal!