Italian Lentil and Escarole Soup
Servings: 6 servings
Calories:
This rustic Italian-inspired soup combines earthy brown lentils, tender escarole, tomatoes, aromatic vegetables, and herbs in a flavorful broth finished with balsamic vinegar. Lentils have long symbolized abundance and good fortune in Italian New Year's traditions, but this simple, satisfying soup deserves a place at the table all year long.
Print Recipe
Equipment
- 6-Quart Dutch Oven or sturdy, heavy-bottomed pot
- Cutting Board
- Chef Knife
Ingredients
- 1 medium carrot small diced
- 1 medium onion small diced
- 1 medium celery stalk small diced
- 4 garlic cloves thinly sliced
- 2 tablespoons chopped parsley
- 1 tsp dried marjoram
- 2 bay leaves
- 1 tbsp balsamic vinegar
- 4 cups low-sodium vegetable broth
- 3-4 cups water divided, start with 3, then add up to 1 additional cup water as needed
- 1 14½ ounce can small diced tomatoes
- 1½ cups brown lentils
- 5 packed cups escarole or Tuscan kale cut into ½-inch wide strips (about 8-10 ounces)
- salt and pepper to taste
Instructions
- Wash escarole or kale and slice into 1/2" strips. Set aside.
- Heat a 6-quart heavy saucepan or Dutch oven over medium heat until a drop of water beads and skitters across the surface.
- Add the onion, garlic, celery, carrot, parsley, and ¾ teaspoon salt. Cook until the vegetables are soft and reduced, about 10-12 minutes, stirring occasionally.
- Add the broth, 3 cups water, tomatoes, lentils, and bay leaves. Bring to a boil.
- Reduce heat, cover, and simmer for 60-75 minutes or until the lentils are soft.
- Stir in the chopped escarole or kale and balsamic vinegar. Add up to 1 additional cup water, as needed, to reach your preferred soup consistency. Cook until the greens are tender, about 5 minutes for escarole and longer as needed for kale.
- Salt and pepper to taste. Garnish with minced fresh parsley.
Notes
- This soup is even better the next day!
- Good-quality balsamic vinegar adds acidity, subtle sweetness, and depth to the soup. Add it after the lentils are tender so its bright flavor remains noticeable in the finished broth. I especially like California Balsamic.
- Add prepared gnocchi or tiny vegan meatballs to make this an even more special and comforting Italian-style soup. No gnocchi on hand? Replace it with 1½ cups peeled, cubed potatoes.
