Escarole Soup

This recipe is a traditional dish that is made to celebrate St. Nicholas Day, on December 6th. When I was young my mother used to make this dish for my brothers and myself. It is easy, and my mother always used fresh ingredients. Simplicity is the best!

Escarole Soup


For 4 Serving(s)

For the Soup:

  • 2 tablespoons extra virgin olive oil
  • 2 chopped garlic cloves
  • 1 pound escarole, washed and chopped
  • salt and pepper to taste
  • 3 cups low-salt chicken broth
  • Pecorino Romano cheese
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  1. Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the garlic and sauté until fragrant, about a minute.
  2. Add the escarole and sauté until wilted, about 4-5 minutes.
  3. Add a pinch of salt.
  4. Add the chicken broth, cover and simmer about 5 minutes.
  5. Season with salt and pepper, to taste.

Recipe Notes

You can add a can of white kidney beans (washed and rinsed) plus cooked Tortellini. Serve with a salad and crusty Italian bread. And you can\'t forget to top with grated Pecorino-Romano cheese.


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