Zuppa di Scarola e Peperoni

Escarole Soup with Peppers

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Preparation info

  • Serves


    • Difficulty


Appears in

A Canon of Vegetables

A Canon of Vegetables

By Raymond Sokolov

Published 2007

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  • ¼ cup olive oil
  • 2 garlic cloves, peeled and thinly sliced
  • 2 pounds escarole, trimmed, washed, and cut in diagonal 2-inch -wide strips
  • 6 cups chicken stock
  • 2 medium bell peppers
  • 1 green chile
  • ¼ pound ditalini*
  • Salt


  1. Heat 2 tablespoons of the olive oil in a 6-quart saucepan. Toss in half of the sliced garlic cloves. When the garlic browns, add the escarole slices and Stir-fry until wilted.
  2. Add the stock, bring to a boil, lower the heat, and simmer for 20 minutes, covered.
  3. Meanwhile, stem and seed the two peppers and the chile. Cut in very thin slices and reserve.
  4. Heat the remaining 2 tablespoons olive oil in a medium skillet. Toss in the remaining garlic and brown. Then add the peppers and chile slices. Sauté until softened.
  5. Add the ditalini to the soup and simmer for 5 minutes, or until al dente. Pour into soup bowls and garnish with the peppers.

*Literally “thimbles, ” these short, unridged segments of tube pasta are slightly curved and open at both ends but look as though they could be slid over a finger.

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