Escarole Soup

Warm weather = easy recipes.
Escarole, if you don't know already, is a rather bitter, leafy green vegetable. For some reason, Italians are good at making bitter things taste right. This is a great dish for the springtime, it's very light, refreshing, green and healthy. I would imagine that it's low on calories too.



* One leafy head of Escarole
* Olive Oil
* Garlic (2 Cloves)
* Vermicelli (Angel Hair Pasta)
* Romano Cheese

Cut up the Escarole, I prefer to take the stems off and use just the green. Boil the Escarole in water. Fry the garlic in olive oil, be sure not to burn it. Pour the oil/garlic mixture in the water with Escarole (once the garlic is done). Once the Escarole is cooked, add the Vermicelli and cook until the pasta is done. Finished Serve with Romano cheese on top. Don't leave the cheese out of this picture, okay? The cheese really finishes this off and makes a huge difference.

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