Escarole Soup with Barley and Parmesan
This Escarole Soup with Barley and Parmesan is hearty, cozy, and packed with savory flavor. Made with escarole, pearl barley, broth, and parmesan, this comforting soup is perfect for chilly nights or easy dinners.
Servings: 6
Calories: 279kcal
Ingredients
- 3 tablespoon olive oil
- 1-2 large heads escarole, cleaned and rough chopped
- 6 cups chicken stock or vegetable stock
- 1 medium onion, finely diced
- 1 small stalk celery with leaves, chopped finely
- 2 small carrots, chopped finely
- 6 cloves garlic, minced
- ¼ teaspoon crushed red pepper flakes
- 4 large eggs, beaten
- ½ cup barley
- 1 parmesan rind
- salt and fresh ground pepper to taste
- fresh grated parmesan cheese, for serving
Instructions
- Add olive oil to large stock pot, and heat over medium heat.
- Add the celery, carrots and onion, and season with alt and pepper.
- Cook, stirring occasionally for 5-7 minutes, until onions are softened.
- Add the garlic and red pepper flakes, and cook 2 minutes more, stirring occasionally.
- Add the barley, escarole, stock and parmesan rind, stir well to combine.
- Turn heat to high, and bring to a boil.
- Once boiling, reduce heat to low, cover and cook 30 minutes.
- After 30 minutes, remove the parmesan rind.
- While stirring the soup, slowly stream in beaten eggs.
- Cook 1-2 minutes more.
- Serve soup hot with additional olive oil if desired, and plenty of grated parmesan cheese.
Nutrition
Calories: 279kcal | Carbohydrates: 27g | Protein: 13g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 116mg | Sodium: 428mg | Potassium: 720mg | Fiber: 6g | Sugar: 6g | Vitamin A: 5248IU | Vitamin C: 9mg | Calcium: 89mg | Iron: 2mg