Dish

Minestra di scarola

Escarole soup

Minestra di scarola is made with escarole, cannellini beans, pasta, garlic, and chicken broth. The soup is usually seasoned with salt, pepper, and herbs such as rosemary and thyme. The escarole gives the soup a slightly bitter taste, while the beans and pasta add a creamy texture. The soup is simmered for several hours to allow the flavors to meld together and create a rich and flavorful broth.

European cuisine› Mediterranean cuisine› Italian cuisine

Soup

Origins and history

Minestra di scarola has been a popular dish in Italy for centuries. It is often served as a main course and is believed to have healing properties. The soup is also a popular dish during the Christmas season and is often served on Christmas Eve.

Dietary considerations

This soup is high in fiber and protein and can be made gluten-free by using gluten-free pasta. It is also a good source of vitamins and minerals.

Variations

There are many variations of Minestra di scarola, including adding different types of beans such as chickpeas or kidney beans. Some recipes also call for the addition of sausage or bacon. The soup can also be made vegetarian by using vegetable broth instead of chicken broth.

Presentation and garnishing

Minestra di scarola can be garnished with fresh herbs such as parsley or basil. It is usually served in a bowl or a soup tureen.

Tips & Tricks

To make the soup more flavorful, sauté the garlic and escarole in olive oil before adding them to the broth.

Side-dishes

Minestra di scarola is usually served with a slice of crusty bread or a side of polenta. A side salad or roasted vegetables would also pair well with this soup.