The soup of beans and escarole is a so-called “humble” dish, light but nutritious, with peasant origins, typical of Campania. It is a very good, vegetarian dish, gluten and lactose-free in its basic version, and very simple to make. This recipe is ideal for warming up cold winter evenings, and thanks to its lightness, it is perfect for lightening the richness of Christmas dishes, between one dinner and another. The bean and escarole soup can be enriched with chili; or, in a richer, less dietary version, with bacon, prosciutto, or sausages. This is the basic version that I prepare.
- Difficulty: Very easy
- Cost: Economic
- Preparation time: 30 Minutes
- Portions: 1
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 1 smooth escarole (endive)
- 5.3 oz white or red beans already cooked
- 1 clove garlic
- as needed fine salt
- 1/4 cup water to stew the escarole
- 1 cup bean cooking water or plain water
- as needed chili pepper (optional)
Steps
The quantities indicated are for one portion. 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 (both the base and the tip of the leaves) from the escarole, as in photos 1 and 2.
Wash the escarole to remove any traces of dirt and impurities.
Step 2-
Let it drain coarsely and place it in a pot with a quarter 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 you stewed the escarole, sauté the garlic with extra virgin olive oil and chili, if desired.
As soon as the garlic starts to sizzle, add the escarole, stir, lower the heat to a minimum, add a generous cup of bean cooking liquid (or plain water, if not available), and continue cooking for another 15 minutes or until the escarole becomes very tender.
At this point, add the beans and let them flavor for another 10 minutes, always over low heat, adjusting the salt if necessary.
Bon Appetit
