Zuppa di Scarole e Patate (Escarole and Potato Soup)
Category: First Courses
Servings: 4
This hearty and flavorful Zuppa di Scarole e Patate, or Escarole and Potato Soup, is a traditional Italian dish that combines the delicate bitterness of escarole with the creaminess of potatoes, seasoned with garlic, chili, and a hint of rosemary. The soup is served with crispy crostini topped with melted caciocavallo cheese, making it a warm and comforting meal for any time of the year.
Ingredients:
Ingredient | Quantity |
---|---|
Escarole (indivia) | 450g |
Potatoes | 400g |
Leeks | 250g |
Vegetable broth | q.b. (to taste) |
Garlic | 2 cloves |
Chili pepper | 1 |
Extra virgin olive oil | q.b. (to taste) |
Salt | q.b. (to taste) |
Bread (filoncini) | 250g |
Caciocavallo cheese | 100g |
Rosemary | q.b. (to taste) |
Instructions:
-
Prepare the Vegetables:
- Start by cleaning and preparing the vegetables for the soup. Cut the escarole in half, remove the stem, and slice it into thin rounds.
- Peel and dice the potatoes into bite-sized pieces.
- Slice the leeks into thin rings, ensuring you wash them thoroughly to remove any dirt.
- Chop the chili pepper and garlic finely.
-
Cook the Soup:
- In a large pot, heat a generous drizzle of extra virgin olive oil over medium heat. Add the garlic cloves and chili pepper, and sauté for a minute until fragrant.
- Add the diced potatoes to the pot, stirring for a couple of minutes to allow them to absorb the flavors.
- Toss in the prepared escarole and the sliced leeks, then pour in enough vegetable broth to cover the ingredients. Bring to a boil.
- Reduce the heat to medium-low and let the soup simmer for about 30 minutes. Stir occasionally, checking the texture of the potatoes and escarole. The vegetables should be tender and the broth should be well-flavored.
-
Make the Crostini:
- While the soup is simmering, prepare the crostini. Slice the bread into 8 pieces from the filone (a type of Italian bread).
- Preheat your oven to 220°C (425°F), and place the bread slices on a baking sheet.
- Toast the bread in the oven for about 5 minutes until it is golden and crispy.
- Grate the caciocavallo cheese finely. Once the bread is toasted, remove it from the oven and sprinkle the cheese over the slices.
- Return the bread to the oven for an additional 2-3 minutes, or until the cheese is melted and bubbly.
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Finishing the Soup:
- Once the soup has cooked and the flavors have melded together, taste for seasoning and adjust with salt if needed. Add a few sprigs of rosemary for extra fragrance.
- Ladle the soup into bowls, and serve with the hot, cheesy crostini on top.
Serving Tips:
- For an extra burst of flavor, drizzle a bit more extra virgin olive oil over the soup before serving.
- The soup pairs beautifully with a crisp green salad or some pickled vegetables to balance the richness of the dish.
- If you prefer a heartier meal, add a few more potatoes to the soup, or serve it with a side of grilled meats.
Nutritional Information (Approximate per serving):
Nutrient | Amount |
---|---|
Calories | 400 |
Protein | 10g |
Carbohydrates | 50g |
Fiber | 6g |
Fat | 18g |
Saturated Fat | 3g |
Sodium | 600mg |
Cholesterol | 15mg |
Zuppa di Scarole e Patate is the perfect dish for any occasion, whether you’re seeking a simple, nutritious meal or something to impress your guests. The combination of escarole and potatoes offers a perfect balance of flavors, while the melted caciocavallo cheese crostini adds a savory touch to the comforting soup. Enjoy!