Lentil and Escarole Soup

5 comments

Tiny, deep green, and fragrant, lentils from the high, dry plains of Castelluccio in Umbria are considered some of the world's best: They're packed with minerals and are especially tender.

A cookbook recipe exclusively for All-Access members from Tasting Italy

SERVES 6

TIME 1¾ hours

Italian Name: Minestra di lenticchie e scarola

Lentil and Escarole Soup
Tasting Italy

A cookbook recipe exclusively for All-Access members from Tasting Italy

WHY THIS RECIPE WORKS

These superior lentils aren't abundant—a factor that contributes to their prized status. Often paired with the region's exceptional sausage, they're also commonplace in soup, a favorite wintertime primo. Because Umbrian lentils hold their s...

Print