Plant-Based Recipe - Lemony Tuscan Escarole Soup

 

Escarole 

 Lemony Tuscan Escarole Soup

Escarole is one of my favorite vegetables! There are so many ways to enjoy this nutty flavor, slightly bitter, highly nutritious and crunchy vegetable. You can make a wonderful Escarole Salad with blackberries, chopped salted pistachio and sliced dried figs with a simple EVOO & White Balsamic vinaigrette.

You can also make a flavorful plant-based Lemony Tuscan Escarole Soup with shallot, garlic, chickpeas or cannellini beans, Meyer lemon juice and Italian herbs! It makes a delicious lunch or dinner with crusty bread and a glass of Chenin Blanc. So, next time you are at your local farmers market or organic farm stand, pick up escarole and use my recipe to make a lovely salad, soup or pasta.

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 vegetable 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 Plant-Based Parmesan cheese 

Instructions: 

1. In a medium pot sauté escarole, shallot, garlic with 2 tbsp. olive oil for 3-4 minutes until slightly wilted.
2. Add 3 cups water or vegetable broth, cooked chickpeas, Italian herbs, sea salt and 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, grated Plant-based Parmesan cheese and enjoy!

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 plant-based Parmesan cheese!

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 vegetables that loves to thrive! 

Happy Planting & Cooking! 

Chef Ellie Lavender
Plant-Based Mediterranean Personal Chef
Culinary & Wine Pairing Instructor | Event Caterer 

Lavender Design + Cuisine

 

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