BEANS WITH ESCAROLE Neapolitan recipe, easy to prepare, a perfect bean soup for both lunch and dinner, tasty and light.
Delicious, no doubt about it, a nice bean soup with beans with escarole is perfect at this time, a light dish with few fats.
Very nutritious, a very simple recipe for a truly rich dish, the soup of beans with escarole is healthy, protein-rich, perfect if you are on a diet.
If you need ideas for dinner or tomorrow’s lunch, using dry beans, these are perfect, a dish that warms the heart.
Soups are the dish par excellence in the winter period, legumes and vegetables together are also light to eat.
Follow me in the kitchen today there’s the beans with escarole soup!
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Cooking time: 1 Minute
- Portions: 3
- Cuisine: Italian
Ingredients
- 1 Curly escarole
- 1 Escarole (endive)
- 10.5 oz Dried white beans
- 2 tbsps Canned cherry tomatoes
- to taste Extra virgin olive oil
- 1 clove Garlic
- to taste Chili pepper
Preparation
Soak the beans the night before with a pinch of baking soda or use pre-cooked ones in a jar, mine are the dried ones.
The next day, cook the beans with water, oil, a stalk of celery, and 2-3 cherry tomatoes, they are optional, you can also skip them.
Wash the vegetables and cook them in a pot with oil, garlic, chili pepper, better at low flame with the lid on for a light dish.
When the beans are almost ready, add the vegetables, you can also do the opposite, that is, transfer the beans to the vegetable pot.
But no, this way they are tastier because there is the bean cooking water that enriches everything.
So finish cooking, obviously salt to taste and towards the end.
Bon appétit
Art in the Kitchen recommends..
Beans with escarole Neapolitan recipe, an easy, flavorful first course that you can enrich with sausages if you prefer.
