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Escarole and Potato Soup Recipe

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This recipe for Escarole and Potato Soup is from The Licate Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 T olive oil
1 medium onion, chopped
2 ribs celery, chopped
3 potatoes, cut into 1" pieces (unpeeled is fine, but peel if you wish)
4 cups low sodium/low fat chicken stock
2 cups water
1 large head escarole, rinsed and sliced into 1/2" ribbons (Kale, spinach or other greens may be substituted)
Directions:
Directions:
In a heavy pot, heat the oil over medium heat. Stir in the onions, celery and potatoes and cook for about 5 minutes. Pour in chicken stock and water and bring to a boil. Reduce heat and simmer the soup for 20 minutes or until potatoes are tender. Season with salt and pepper. Stir in escarole and cook for 2-3 minutes until wilted. Serve immediately with crusty bread and grated parmesan.

TIME SAVER IDEA:

Potatoes may be cut into slightly larger chunks (with peelings), and placed in microwave for 4-5 minutes to cook to tender stage and then added with escarole after chicken broth and water have come to a boil and been reduced to simmer for last 2-3 minutes.
Number Of Servings:
Number Of Servings:
8-1 cup servings

 

 

 

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