The bean and escarole soup is a dish rooted in the simple, yet flavorful, Neapolitan peasant cuisine.
A very simple dish, both in execution and in the ingredients required, but incredibly delicious due to the combination of the intense and slightly bitter taste of escarole with the sweetness of cannellini beans.
To prepare this dish with maximum simplicity and speed, I use pre-cooked beans, significantly reducing the preparation time, which is essential when you come home in the evening, tired and hungry.
So whether you are looking for a hearty side dish, a vegetarian main course, or a tasty single dish, beans and escarole is an irresistible recipe that will give you a taste of authentic homemade goodness!
Now take a minute to read the recipe and then…let’s cook and eat!!
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- Difficulty: Very Easy
- Cost: Cheap
- Portions: 4
- Cooking methods: Boiling
- Cuisine: Italian
Ingredients
- 14 oz white beans (cannellini) (pre-cooked, drained)
- 1 head smooth escarole (medium-large)
- to taste extra virgin olive oil
- 1 clove garlic
- to taste salt
- 1 chili peppers (optional)
Steps
To prepare beans and escarole, first wash and slice the escarole into strips.
Drain the cannellini beans from their preservation liquid and rinse them under running water.
Meanwhile, in a saucepan, sauté a clove of garlic and some fresh chili pepper in a base of extra virgin olive oil. When the garlic starts to sizzle, add the beans to the pan and let them absorb the flavors for a few minutes, stirring with a wooden spoon.
Then add the escarole and let it stew slightly, then add hot water (or the cooking water of the beans if using dry ones), salt, cover with a lid and let it cook for 15-20 minutes.
Plate and finish the preparation by adding a drizzle of raw oil to each dish. Serve the bean and escarole soup while still hot and accompany it with toasted bread slices for a single and complete dish from a nutritional point of view 😉.
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Storage
The bean and escarole soup can be stored in the fridge in an airtight container for up to two days.
