Chopped Escarole, Minced Shallot & Garlic
Sauteed Escarole, Shallot & Garlic
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
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
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
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
Mediterranean Personal Chef
Culinary & Wine Pairing Instructor
Lavender Design + Cuisine
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