A simple nourishing soup that comes together in no time. We especially recommend making it in early summer when escarole is at its peak. Hearth Broth is a natural fit here, but feel free to go with chicken if you’re after a lighter flavor. Cooked beans, small pasta or a poached egg can be added to make a heartier meal.
Serves 4 to 6
6 cups Hearth Bone Broth
1 medium head of escarole, wilted leaves and core discarded, leaves chopped
Kosher salt and freshly ground pepper
About a 1/2 cup of freshly grated Parmigiano-Reggiano
About 1/4 cup of extra virgin olive oil
ground black pepper
1. Bring the broth to a simmer in a large pot.
2. Add the escarole.
3. Season lightly with salt and pepper and simmer until the escarole is tender, about 30 minutes.
4. Adjust the seasoning and serve topped with Parmigiano and oil.