This simple soup is easy to prepare, and surprisingly refreshing for summer. Everything is lightly cooked – this is perfect for weeknights. The tomatoes, garlic, and stock carry most of the flavor so be sure to taste test before serving. You’ll want to add a little salt and pepper. Get the ingredients together, than chop and wash the escarole.
If you’re making this soup during a week without kohlrabi, try using any type of turnip or radish in it’s place. Heat the olive oil over medium heat in a saucepan, add kohlrabi, and cook for about 4 minutes until the kohlrabi starts to soften. Add tomatoes, garlic, stock, salt, and beans. Bring to a boil, then simmer for about 10 minutes or until kohlrabi is cooked through. Add escarole and cook a few more minutes until escarole is just cooked. Taste and adjust seasonings.
6 cups chicken or vegetable stock stock
1 teaspoon salt
1 medium Kohlrabi peeled and diced
1 cup canned diced tomatoes or 1 large tomato diced
2 cloves garlic, minced
1 can or 2 cups cooked white beans like white northern or cannelini
1 head of Escarole, washed and chopped into 1 inch pieces.
1 tablespoon extra virgin olive oil
Heat olive oil over medium heat in a soup pan. Add kohlrabi and cook for about four minutes or until kohlrabi starts to soften. Add tomatoes, garlic, stock, salt, and beans to the pot. Bring to boil, then simmer for about 10 minutes or until the kohlrabi is cooked through. Add escarole and cook for a few more minutes until escarole is just cooked. Serve with a drizzle of olive oil.
Note: adjust by adding water for desired liquid level
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