Escarole Soup (Minestra di scarola)

Minestra di scarola is a traditional escarole soup originating from Italy. The soup is usually made with a combination of escarole, olive oil, garlic, eggs, and grated Parmigiano-Reggiano. The escarole is boiled, drained, cut into pieces, and sautéed in olive oil with garlic.

Once cooked, it's mixed with water or stock, beaten eggs, and grated cheese. The soup is well-stirred and taken off the heat. Minestra di scarola is usually ladled in deep bowls over slices of toasted buttered bread.