Escarole and bean soup
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Fagioli and escarole soup: a poor recipe of the Neapolitan tradition; a unique dish, nutritious and that warms your heart. Here’s a quick and easy dish, typical of the Campania region of Italy, that is a cold weather weeknight staple at our house: escarole and bean soup.
Ingredients
Garlic 2 clovesDried oregano to tasteFresh chili to taste2 Bay leavesExtra virgin olive oil to tasteFine salt to tasteHomemade breadbeans (cooked 720 g)
Instructions
To prepare the beans and scarole soup start by soaking the beans. Then pour them into a container covering them with water and leave them like this for 12 hours. After this time, rinse the beans under running water, then pour them into a pot with plenty of water. Add bay leaves and bring to a boil. Then cook over high heat for 2 and a half hours, removing the foam that forms on the surface with the help of a ladle. When cooked, drain the beans and keep the cooking water aside. Chop the chilli and peel two cloves of garlic. In a large pan heat the olive oil with the two peeled garlic cloves and then pour the beans you have previously cooked, and flavor with chilli, oregano, salt and blanch for 5 minutes over medium heat. Then wash and cut the escarole into strips and add it to the beans. Pour in the vegetable broth (about 300g). Cover with lid and cook over low heat for 20 minutes. Meanwhile, take care of the croutons: cut a loaf into slices, line a baking sheet with baking paper and distribute the slices of bread, season with oil, salt and pepper to taste and then toast the croutons for 5 minutes at about 180 ° or until they are golden. Once the bean and scarole soup is cooked, serve it still hot, accompanying with slices of toast.
NotesIf you like a little heat, you can add some red pepper flakes to the soffritto. For a bit more assertive taste, make the soffritto with garlic, or along with the onion. And for a meatier dish, you can add some pancetta and/or cook the soffritto in bacon instead of oil. And if you would like your soup in rosso, add a bit of tomato purée after the soffritto is done, allowing it to reduce before you add your escarole. Some recipes call for blanching and squeezing the escarole dry before adding it to the pot, but I find this unnecessary.
.jpg)
Fagioli and escarole soup: a poor recipe of the Neapolitan tradition; a unique dish, nutritious and that warms your heart. Here’s a quick and easy dish, typical of the Campania region of Italy, that is a cold weather weeknight staple at our house: escarole and bean soup.
Ingredients
Garlic 2 cloves
Dried oregano to taste
Fresh chili to taste
2 Bay leaves
Extra virgin olive oil to taste
Fine salt to taste
Homemade bread
beans (cooked 720 g)
Instructions
To prepare the beans and scarole soup start by soaking the beans. Then pour them into a container covering them with water and leave them like this for 12 hours. After this time, rinse the beans under running water, then pour them into a pot with plenty of water. Add bay leaves and bring to a boil. Then cook over high heat for 2 and a half hours, removing the foam that forms on the surface with the help of a ladle. When cooked, drain the beans and keep the cooking water aside. Chop the chilli and peel two cloves of garlic. In a large pan heat the olive oil with the two peeled garlic cloves and then pour the beans you have previously cooked, and flavor with chilli, oregano, salt and blanch for 5 minutes over medium heat. Then wash and cut the escarole into strips and add it to the beans. Pour in the vegetable broth (about 300g). Cover with lid and cook over low heat for 20 minutes. Meanwhile, take care of the croutons: cut a loaf into slices, line a baking sheet with baking paper and distribute the slices of bread, season with oil, salt and pepper to taste and then toast the croutons for 5 minutes at about 180 ° or until they are golden. Once the bean and scarole soup is cooked, serve it still hot, accompanying with slices of toast.
Notes
If you like a little heat, you can add some red pepper flakes to the soffritto. For a bit more assertive taste, make the soffritto with garlic, or along with the onion. And for a meatier dish, you can add some pancetta and/or cook the soffritto in bacon instead of oil. And if you would like your soup in rosso, add a bit of tomato purée after the soffritto is done, allowing it to reduce before you add your escarole. Some recipes call for blanching and squeezing the escarole dry before adding it to the pot, but I find this unnecessary.
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