This is my variation on a classic Italian soup that traditionally has more escarole and beans than broth. Escarole is one of the easiest greens to prepare since you don’t need to stem it; just slice the whole head across into ribbons before washing.
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Been told this is restaurant quality soup, and it's so easy. Variations have ranged from Turkey meatballs added at the simmer stage. Add just the right layer of flavor. Garlic Ciabatta croutons have made it sing. Finally, completely vegetarian by omitting all meat and using vegetable stock. When in a pinch and escarole is not available then I have used spinach. I am looking forward to adding sausage and trying that.
Delicious and easy. I do agree you could probably just add smoked paprika if you wanted to eliminate the bacon but its so good with it. I did not add the croutons or parm and it was great although crusty bread would be good if it was served for dinner. Will make again!
Love this soup. A real keeper in this family. Very easy and not very prep intensive. Other than the escarole you can have all these ingredients in your pantry or freezer/fridge for a quick go-to meal. Another time saver is to buy the escarole already cleaned and cut. Perfect soup for a busy night.
This has become our "go-to" soup throughout the year! While it's delicious and easy to make as written it's also tasty without meat (and using vegetable stock), with a variety of fresh or frozen greens (kale, spinach, mustard), with bacon, ham or sausage, etc. I typically serve it with a slice of crusty bread & radishes and forgo the croutons. However, it's a perfectly tasty and filling meal in and of itself.
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