Escarole soup is an Italian tradition. Escarole is a less bitter variety of endive that we are used to consuming. However, in America, we often substitute other greens such as swiss chard or spinach in escarole soup. All you have to do to make gluten free escarole soup is to be sure to use gluten free pasta, if you use any at all. Throw in some cooked meat or poultry, if desired. Gluten free pepperoni adds amazing flavor!
Gluten Free Escarole Soup
- 2 tablespoons olive oil
- 6 large garlic cloves minced or finely grated
- 12 ounces escarole or spinach, Swiss chard, etc., chopped
- 6 cups low-salt chicken broth
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 2 cups cooked gluten free pasta (Jovial penne)
- 2 ounces 1/2 cup grated Pecorino Romano cheese (or Parmesan)
- 1 teaspoon freshly ground black pepper or to taste
- 12 slices gluten free pepperoni each cut into 6 pieces (Gallo uncured) (optional)
Preheat the olive oil in a Dutch oven or large pot over medium heat.
Lower the heat and add the garlic; saute until fragrant, 30 – 60 seconds.
Stir in the greens and salt; saute until it wilts, about 5 minutes. (Just heat it up if you’re using frozen.)
Add the chicken broth, beans, pasta*, cheese, and if using, the meat. Bring to a boil, lower heat and simmer until the pasta cooks to your desired tenderness, about 15 minutes, depending upon which brand that you use.
Season with salt and pepper, to taste.
Ladle the soup into 6 bowls. Drizzle 1 teaspoon extra-virgin olive oil over each. Serve with crusty bread.
* If you prefer your gluten free pasta al dente, just add it to each individual bowl and serve the soup on top of the pasta.