Escarole and Potato Soup

Total Time:
50 min
Prep:
15 min
Cook:
35 min

Yield:
8 cups for 2 servings
Level:
Easy

Ingredients
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 ribs celery, chopped
  • 3 russet potatoes, peeled and cut into 1" pieces
  • 4 cups low sodium chicken stock
  • 2 cups water
  • Salt and pepper
  • 1 large head escarole, washed and sliced into 1/2" ribbons
Directions

In a pot heat the oil over medium high heat. Stir in the onions, celery and potatoes and cook for about 5 minutes. Pour in the chicken stock and water and bring to a boil. Reduce heat and simmer the soup for 20 minutes or until the potatoes are tender.

Season the soup with salt and pepper. Stir in the escarole and cook for 2-3 minutes. Serve immediately with crusty bread and grated parmesan


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