Vegan Lemony Escarole Soup Recipe!

 

Garden  Escarole 

Chopped Escarole, Minced Shallot & Garlic

Photo 1

Sauteed Escarole, Shallot & Garlic

Photo 2

Photo 3

Vegan Lemony Escarole Soup

Gorgeous Garden Escarole, one of my most favorite veggies! So many ways to enjoy this nutty, slightly bitter, delicious and nutritious veggie! 

Beside wonderful salads especially with pear and berries such as blackberry or blueberry, you can make a  delicious flavorful escarole vegan soup with shallot, garlic, chickpeas or cannellini beans and Italian herbs! Easy to make and perfect for lunch or dinner with crusty bread and a glass of red wine such as Pinot Noir. 

So let’s get started with this very simple and delicious Vegan Lemony Escarole Soup Recipe! 

Ingredients (Serving size 4)

4 Cups chopped escarole
1 Medium shallot minced
2 Garlic cloves minced
1/2 Cup cooked chickpea or cannellini beans 
3 Cups water or veggie broth 
1 Tsp. Meyer lemon or lemon zest
2 Tbsp. Meyer lemon or lemon juice 
1 Tsp. Italian herbs (dried or fresh)
2 Tbsp. Olive oil
1/4 Tsp. Sea salt
2 Tbsp. grated vegan Parmesan cheese 

Instructions: 

1. In a medium pot sauté escarole, shallot, garlic (photo 1) with 2 tbsp. olive oil for 3-4 minutes until slightly wilted, Photo 2. 
2. Add 3 cups water or veggie broth, cooked chickpeas, Italian herbs, sea salt (photo 3), bring it to a boil, and then let it simmer for 15-20 minutes. 
3. Remove from the heat, add 2 tbsp. Meyer lemon or lemon juice and let it stand for a few minutes, then transfer to a serving bowl, garnish with  lemon zest and grated vegan Parmesan cheese. 
4. Enjoy this wonderful soup with crusty bread for lunch or dinner with a mixed green salad and a glass of red wine, such as Pinot Noir. 

Escarole & Pasta Recipe - You can also sauté escarole with shallot, garlics, Italian herbs, toss them with chickpea linguine pasta, a drizzle of olive oil, Meyer lemon zest and shaved vegan Parmesan cheese! This dish will also make a wonderland lunch or dinner with a mixed green salad and a glass of beautifully aged Pinot Noir. 

Escarole History - Escarole aka Scariola is believed to be native to Sicily. It’s a signature ingredient in the Italian soup known as Stracciatella. From a very early period escarole was used as a vegetable by the Egyptians, Greeks and Romans, then spread to the British Isles in the 1500s and was brought to North America by English colonists.

Chef Gardener Notes - Escarole is one of the most hardy greens and you can grow it in all seasons. Plant escarole in full sun in well-draining soil that is amended with compost to aid in water retention. And if you cut off the grown leaves just above soil level; it will re-sprout for a continuous harvest. It’s one of those beautiful self-maintained and ambitious veggies that loves to thrive! 

Happy Planting & Cooking, make life delicious! 

Chef Ellie Lavender
Vegan Mediterranean Personal Chef
Culinary & Wine Pairing Instructor
Lavender Design + Cuisine

 

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