The escarole and bean soup is simple, light, and delicious. A dish coming from the Campanian tradition, prepared with boiled escarole (endive) and cannellini beans (I used canned ones to speed up the recipe), slightly spicy. Perfect to enjoy in the first cold days, but also slightly warm. Just add some croutons to make the dish complete.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 1 person
- Cooking methods: Stovetop
- Cuisine: Regional Italian
- Seasonality: Autumn, Winter
Ingredients
- 5 1/2 cups escarole (endive)
- 4 oz canned cannellini beans (drained)
- 1 clove garlic
- to taste dried red chili pepper
- to taste extra virgin olive oil
- to taste fine salt
- to taste black pepper
Tools
- Kitchen scale
- Cutting board
- Knife
- Pot
- Steel pan
- Colander
- Ladle
- Spoon
Steps
To prepare the escarole and bean soup…
Take the escarole, remove the hard bottom part of the head, separate the leaves, discarding the damaged ones, and chop them with a knife or by hand. Then wash them under cold running water and drain them well.
In a pot, heat the water to boil the escarole, when it boils, throw them in for 10/15 minutes until they are soft.
While the escarole cooks, in a pan pour the extra virgin olive oil and brown a whole peeled garlic clove.
Then remove it and add the drained and rinsed cannellini beans.
Drain the escarole without discarding the cooking water, add the vegetable to the pan with the cannellini beans. Add a little escarole cooking water, season with crushed dried chili pepper, salt, and pepper.
Cook everything for about 5 minutes over low heat, stirring with a spoon. Serve the escarole and bean soup hot with croutons.
Variations
As an alternative to canned cannellini beans, you can use dried ones (1 1/4 oz), soaking them beforehand and then cooking them. This will require longer cooking time.
