Escarole and Potato Soup
- Vegetarian
- Energy Kcal 512
- Carbohydrates g 60.4
- of which sugars g 6.2
- Protein g 19.1
- Fats g 21.6
- of which saturated fat g 6.68
- Fiber g 6.3
- Cholesterol mg 22
- Sodium mg 1333
- Difficulty: Easy
- Prep time: 40 min
- Cook time: 40 min
- Serving: 4
- Cost: Average
PRESENTATION
Escarole and potato soup is really a classic in Southern Italy. Especially when it's chilly out. This comforting dish comes right from rustic kitchens—where escarole, a tender leafy green with a hint of bitterness, mingles perfectly with soft potatoes. It is simple, yet tasty. Plus, when you add toasted bread topped with caciocavallo cheese and rosemary, it's a game changer. Super tasty. The melty cheese adds a savory touch, making each bite feel like a cozy treat, or coccola. Families love this on cold nights.
In places like Campania and Calabria, this escarole soup recipe is totally a winter staple. It’s filling yet light, offering up that old-school comfort we crave. And look, the potatoes soak up all the flavors, making this potato soup with escarole moist and creamy, but never too heavy. Thing is, some areas switch in local greens or different cheeses, but the escarole and caciocavallo combo is way, way better. People really, really love how the golden toast on top absorbs the soup—providing a crispy bite that balances the soft potatoes underneath. It's served at lunch or dinner, pretty much, when folks want something easy yet cozy. Imagine big pots simmering while everyone gathers by the fireplace. Really.
There's a reason this escarole and potato soup recipe has been passed down through generations. It’s solid, honest food that feels just right during colder months. If you’re looking for a hearty vegetable soup embracing the flavors of fresh greens and genuine cheese, this one brings that warm, homey, Italian feel. To make it even more special, some might add a splash of local olive oil or a pinch of pepperoncino for heat. This soup is versatile and open to tweaks, making it a beloved dish across many Italian homes. Whether you’re enjoying it with family or sharing it with friends, it shows the warmth and heartiness that Italian cuisine is really known for.
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INGREDIENTS
- Escarole (endive) 1 lb (450 g)
- Potatoes 0.9 lb (400 g)
- Leeks 2.8 cups (250 g)
- Vegetable broth to taste
- Garlic 2 cloves
- Peperoncino 1
- Extra virgin olive oil to taste
- Fine salt to taste
- for the croutons
- Bread loaves 0.55 lb (250 g) - of durum wheat, sliced
- Caciocavallo silano cheese 3.5 oz (100 g)
- Extra virgin olive oil to taste
- Rosemary to taste
How to prepare Escarole and Potato Soup
To prepare the escarole and potato soup, first make the Vegetable broth, then move on to cleaning the vegetables. Divide the escarole in half, remove the stem 1, and cut it into strips about 1-1.5 inches long. Wash it under running water 2 and set aside. Move on to the leek, remove the green part, and make a vertical cut 3 to easily remove the first layer.
Then cut it into rings 4 and move on to the potatoes. Peel them 5 and cut them into cubes about 1-1.5 inches 6.
Finally, also chop the chili pepper 7. Now pour a drizzle of oil into a saucepan, add the garlic cloves and the chili pepper 8; heat and also add the leek. Stew it for about 4-5 minutes, stirring occasionally, then remove the garlic 9
and add the potatoes 10. Let them flavor for a moment, then also add the escarole 11. Add plenty of broth 12 to cover everything.
Salt and let cook for about 30 minutes over medium heat, stirring occasionally 13. When the escarole and potato soup is almost ready, take care of making the croutons. Cut 8 slices from the durum wheat loaf 14 and place them on a baking sheet lined with parchment paper. Drizzle with a little oil and place rosemary needles on each 15. Bake in a preheated static oven at 428°F for about 5 minutes.
Meanwhile, grate the caciocavallo cheese 16 and as soon as the croutons are slightly golden 17 use it to cover them 18. Put back in the oven for another 2-3 minutes,
until the cheese has melted 19. At this point, the soup will also be ready 20 and you can serve it accompanied by the cheese croutons 21.