The soup of beans and escarole is a so-called “poor” dish, light but nutritious, of peasant origin, typical of the Campania region. It’s a very good dish, vegetarian, gluten-free, and lactose-free in its basic version, very simple to make. This recipe is ideal for warming up cold winter evenings, plus, thanks to its lightness, it’s perfect for lightening up from the richness of Christmas dishes, between one feast and another. The bean and escarole soup can be enriched with some chili pepper; or, in a richer and less dietetic version, with bacon, prosciutto, or sausages. This is the basic version I prepare.
- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 30 Minutes
- Portions: 1
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients
- 1 smooth escarole (endive)
- 5.3 oz cooked white or red beans
- 1 clove garlic
- to taste fine salt
- 1/2 cup water for stewing the escarole
- 1 cup bean cooking water or plain water
- to taste chili pepper (optional)
Steps
The quantities I indicated are for one serving. If you want to prepare more, simply double the quantities.
The cleaned escarole weighed 10 oz.
Step 1-
Remove the spoiled leaves and waste parts from the escarole (both the base and the tips of the leaves), as in photos 1 and 2.
Wash the escarole to remove all traces of dirt and impurities.
Step 2-
Let it drain roughly and place it in a pot with half a cup of water and cover. Stew the escarole over very low heat, stirring occasionally, for about 10 minutes (photo 3). Remove the water from the escarole and place it on a plate.
Step 3-
Meanwhile, in the same pot where we stewed the escarole, sauté the garlic with some extra virgin olive oil and chili pepper, if desired.
As soon as the garlic starts to sizzle, add the escarole, stir, lower the heat to the minimum, add a generous cup of bean cooking liquid (or plain water, if unavailable), and continue cooking for another 15 minutes or until the escarole becomes very tender.
At this point, add the beans and let them simmer for another 10 minutes, always over low heat, adjusting the salt if necessary.
Bon Appetit
