Escarole Soup ___

Escarole Soup


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


Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the garlic and sauté until fragrant, about a minute.

Add the escarole and sauté until wilted, about 4-5 minutes.

Add a pinch of salt.

Add the chicken broth, cover and simmer about 5 minutes.

Season with salt and pepper, to taste.