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5 from 1 vote
Wooden Table Set with Large Pot, Bowl of Escarole Soup, and Glass of Water
Escarole Soup
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins

This hearty escarole soup is bursting with chickpeas, tender pasta, and garlicky flavor. Easy to make and perfect for dinner with a crusty piece of bread!

Course: Soup
Cuisine: American, Italian
Keyword: easy vegan soup, healthy soup recipe, italian soup recipe
Servings: 6
Calories: 184 kcal
Author: Alissa Saenz
  • 1 tablespoon olive oil
  • 4 garlic cloves, minced
  • 6 cups vegetable broth
  • 1 (14 ounce or 400 gram) can chickpeas, drained and rinsed
  • 3/4 cup ditalini pasta
  • 1/4 teaspoon red pepper flakes, or to taste
  • 1 pound chopped escarole (about 5 cups)
  • 1 tablespoon lemon juice
  1. Coat the bottom of a large pot with the olive oil and place it over medium heat.

  2. Give the oil a minute to heat up, then add the garlic.

  3. Cook the garlic, stirring frequently, for about 1 minute, until it becomes very fragrant. Be careful to avoid burning the garlic.

  4. Stir in the broth, chickpeas, pasta, and red pepper flakes. Raise the heat and bring the broth to a boil.

  5. Lower the heat and let the broth simmer for about 5 minutes, stirring occasionally, then stir in the escarole.

  6. Raise the heat and bring the broth back up to a boil. Lower the heat and let it simmer for about 5 minutes, stirring occasionally, until the pasta is tender and the escarole is wilted.

  7. Remove the pot from heat and stir in the lemon juice. Season the soup with salt and pepper to taste.

  8. Ladle into bowls and serve.

Nutrition Facts
Escarole Soup
Amount Per Serving (1.5 cups)
Calories 184 Calories from Fat 32
% Daily Value*
Fat 3.5g5%
Saturated Fat 0.5g3%
Sodium 817mg34%
Potassium 392mg11%
Carbohydrates 26.9g9%
Fiber 5.8g23%
Sugar 4.4g5%
Protein 5.9g12%
Calcium 68mg7%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.