Escarole and bean soup
A genuine soup typical of the Neapolitan tradition that is prepared during the winter but especially during the Christmas holidays, after Christmas lunches and dinners. Fresh escarole, cannellini beans, garlic, oil and chili: a creamy and tasty soup that warms the heart! Without pasta, without cereals: beans guarantee the right protein intake to the dish that can be served and enjoyed with golden croutons or bread bruschetta with oil and garlic. Here’s a quick and easy dish, typical of the Campania region of Italy, that is a cold weather weeknight staple at my house: escarole and bean soup.
A vegan dish suitable for everyone, as per tradition handed down from grandmother to mother to daughter: escarole is very similar to endive so if you can not find it in markets or supermarkets you can use that. The beans are the cannellini ones, white and thin that can be fresh (dry) or precooked, in tin boxes or glass jars: if you use dry ones, take care to soak them at least 8-10 hours and then cook them in water until cooked.
Ingredients
1 small head of escarole, cut into fine ribbons1 small onion, peeled and thinly sliced450g boiled or canned cannellini or borlotti beansWater or broth, to coverSalt, to taste
To finish the dish:1 slice of good, crusty bread, even better if homemadeOlive oilFreshly ground black pepper
Directions
You begin, as always, with a soffritto by sweating a thinly sliced onion in olive oil until translucent, then add a small head of escarole, sliced into very fine ribbons. Cover and allow the escarole to reduce, mixing from time to time so they absorb the flavor of the soffritto.Then add the boiled or canned cannellini or borlotti beans, along with enough water or broth to cover the ingredients. Cover and allow to simmer until the escarole and beans are quite soft, about 15-20 minutes. If, like me, you like a thick soup, then along the way crush some of the beans with a wooden spoon against the side of the pot.Place slices of day old bread, either toasted or fried in olive oil if you like, in the bottom of your soup bowls, then pour the soup over.
Drizzle with un filo d'olio, top with a generous grinding of black pepper and serve.
A genuine soup typical of the Neapolitan tradition that is prepared during the winter but especially during the Christmas holidays, after Christmas lunches and dinners. Fresh escarole, cannellini beans, garlic, oil and chili: a creamy and tasty soup that warms the heart! Without pasta, without cereals: beans guarantee the right protein intake to the dish that can be served and enjoyed with golden croutons or bread bruschetta with oil and garlic. Here’s a quick and easy dish, typical of the Campania region of Italy, that is a cold weather weeknight staple at my house: escarole and bean soup.
A vegan dish suitable for everyone, as per tradition handed down from grandmother to mother to daughter: escarole is very similar to endive so if you can not find it in markets or supermarkets you can use that. The beans are the cannellini ones, white and thin that can be fresh (dry) or precooked, in tin boxes or glass jars: if you use dry ones, take care to soak them at least 8-10 hours and then cook them in water until cooked.
Ingredients
1 small head of escarole, cut into fine ribbons
1 small onion, peeled and thinly sliced
450g boiled or canned cannellini or borlotti beans
Water or broth, to cover
Salt, to taste
To finish the dish:
1 slice of good, crusty bread, even better if homemade
Olive oil
Freshly ground black pepper
Directions
You begin, as always, with a soffritto by sweating a thinly sliced onion in olive oil until translucent, then add a small head of escarole, sliced into very fine ribbons. Cover and allow the escarole to reduce, mixing from time to time so they absorb the flavor of the soffritto.
Then add the boiled or canned cannellini or borlotti beans, along with enough water or broth to cover the ingredients. Cover and allow to simmer until the escarole and beans are quite soft, about 15-20 minutes. If, like me, you like a thick soup, then along the way crush some of the beans with a wooden spoon against the side of the pot.
Place slices of day old bread, either toasted or fried in olive oil if you like, in the bottom of your soup bowls, then pour the soup over.
Drizzle with un filo d'olio, top with a generous grinding of black pepper and serve.
No comments:
Post a Comment