BEANS AND ESCAROLE
A genuine, creamy soup rich in traditions, a classic of peasant cuisine to bring a rustic soup to the table that recalls the flavors of the past.
This recipe, passed down from my grandmother, has nothing to do with the more famous and renowned Campanian preparation: in our family, we have always called it Sori Soup (a small village on the Ligurian Riviera) but honestly, I couldn’t tell you why…
Perhaps it is there that my grandmother tasted it for the first time and, enchanted by the dish, decided to replicate it, because despite my research I have not found any recipe with this name!
Even if it does not have noble origins like its Neapolitan ‘sister,’ this SOUP prepared with BEANS AND ESCAROLE will win you over with its strong flavor, creaminess, and the hint of spiciness given by the chili pepper.
An extremely easy recipe without pasta or other carbohydrates, a dish suitable for everyone, creamy and tasty, warming the heart. It can be served with golden croutons or consumed as a side dish: just use a bit less broth to obtain a drier dish.
The beans are borlotti, which can be fresh, dried, or pre-cooked: if you use dried ones, make sure to soak them for at least 8-10 hours and then cook them in water until done. The escarole is very similar to endive, so if you can’t find it, you can use that.
It also has the advantage of being able to be prepared well in advance and consumed in the 2-3 days following: just reheat it and season it with a bit of oil.
Let’s prepare ESCAROLE AND BEANS: let me know if you liked it.
Other soup and stew recipes can be found here
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Energy 142.85 (Kcal)
- Carbohydrates 13.29 (g) of which sugars 2.91 (g)
- Proteins 5.13 (g)
- Fat 7.42 (g) of which saturated 1.01 (g)of which unsaturated 0.02 (g)
- Fibers 6.68 (g)
- Sodium 389.06 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 10.6 oz borlotti beans (dried or 26.5 oz pre-cooked)
- 17.6 oz escarole (endive)
- 2 tbsp extra virgin olive oil
- bay leaves (2 leaves)
- 1 clove garlic
- to taste salt
- to taste fresh chili pepper
Tools
- Saucepan
Before You Start
If using dried beans, soak them 12 hours in advance in a container covered with water. After the time has passed, drain and rinse them under running water. If using pre-cooked beans, you can use them immediately but keep the liquid from the jar.
Place the beans in a pot with plenty of water, add the bay leaves, and bring to a boil, then continue cooking over medium-low heat for about 2 and a half hours (if using canned pre-cooked beans, skip this step). Once cooked, drain the beans and save the cooking water.
Heat 2 tablespoons of olive oil in a large pan with the peeled garlic, then add the previously cooked beans (or the canned pre-cooked ones), the chili pepper cut into pieces, and a pinch of salt and cook for 5 minutes over medium heat. Meanwhile, wash the escarole and cut it into strips.
Add the escarole to the beans along with 1 1/4 cups of the bean cooking water (or broth), cover with a lid and continue cooking over low heat for 20 minutes. Stir occasionally and check that it does not burn, adding a little water as needed until it is soft and well-cooked. Serve the Bean and Escarole Soup hot, accompanied by croutons or slices of toasted bread.
NOTES
BEANS: If using dried ones, soak them in cold water the night before. Proceed with cooking in water with bay leaves; when they are tender, they are done. Cooking takes longer than using pre-cooked beans.
Beans and escarole can also be consumed as a side dish; in this case, to achieve a drier dish, it will be sufficient to use less broth.
STORAGE
You can store the Beans and Escarole Soup in the fridge in an airtight container for up to 2 days or freeze the preparation. When serving, reheat it well and season with a bit of raw oil.
