Escarole and beans soup
The recipe for escarole and beans Neapolitan, a tasty soup in which the bitterness of vegetables is combined with the sweetness of cannellini beans, to be served hot, with croutons and chili. The escarole and beans Neapolitan style is one of the most famous Neapolitan comfort food, this hot and tasty peasant soup, with its invigorating power was ideal for warming up from the cold in autumn and winter. This poor recipe plays on the contrast of flavors between the bitter component of field vegetables and the sweetness of cannellini beans, which soften during cooking, until they almost blend into a cream. To give the final sprint to the dish you should not omit to add dried and crushed chili. A dish that is born vegan, made with the products of the earth; Once the protein intake of beans was very important because it was able to compensate for the possible lack of meat, much more expensive and therefore less affordable for everyone- A real single dish, also useful for using stale bread lying in the pantry with which you can make croutons to be served with soup. The escarole or endive is often confused with chicory (actually they are distant relatives), but the escarole is recognizable thanks to a rosette of rippling leaves to form a rather loose head and is harvested from autumn to spring, the taste is slightly bitter, like chicory, but less pungent. To make the soup even tastier you can serve it with toasted dry bread. Soup beans and escarole, tasty and nutritious, makes special even the coldest days. Cooking it is very simple, let's see how to prepare it.
INGREDIENTS
Escarole 500 gCannellini bean already boiled 200 gGarlic 1 cloveChili pepperSaltExtra virgin olive oil
Preparation
To prepare the recipe for escarole and beans Neapolitan style, first in a large pan, fry a clove of garlic and chili in oil. After a few minutes, and after washing them well, add the escarole, then cover with a lid to let them wither. After 5 minutes, add the beans, which you have previously boiled, then cook over low heat for about 30 minutes, season with salt. When the soup has the desired consistency, and the beans have partly flaked, you can turn off the heat, and serve.
The recipe for escarole and beans Neapolitan, a tasty soup in which the bitterness of vegetables is combined with the sweetness of cannellini beans, to be served hot, with croutons and chili. The escarole and beans Neapolitan style is one of the most famous Neapolitan comfort food, this hot and tasty peasant soup, with its invigorating power was ideal for warming up from the cold in autumn and winter. This poor recipe plays on the contrast of flavors between the bitter component of field vegetables and the sweetness of cannellini beans, which soften during cooking, until they almost blend into a cream. To give the final sprint to the dish you should not omit to add dried and crushed chili. A dish that is born vegan, made with the products of the earth; Once the protein intake of beans was very important because it was able to compensate for the possible lack of meat, much more expensive and therefore less affordable for everyone- A real single dish, also useful for using stale bread lying in the pantry with which you can make croutons to be served with soup. The escarole or endive is often confused with chicory (actually they are distant relatives), but the escarole is recognizable thanks to a rosette of rippling leaves to form a rather loose head and is harvested from autumn to spring, the taste is slightly bitter, like chicory, but less pungent. To make the soup even tastier you can serve it with toasted dry bread. Soup beans and escarole, tasty and nutritious, makes special even the coldest days. Cooking it is very simple, let's see how to prepare it.
INGREDIENTS
Escarole 500 g
Cannellini bean already boiled 200 g
Garlic 1 clove
Chili pepper
Salt
Extra virgin olive oil
Preparation
To prepare the recipe for escarole and beans Neapolitan style, first in a large pan, fry a clove of garlic and chili in oil. After a few minutes, and after washing them well, add the escarole, then cover with a lid to let them wither. After 5 minutes, add the beans, which you have previously boiled, then cook over low heat for about 30 minutes, season with salt. When the soup has the desired consistency, and the beans have partly flaked, you can turn off the heat, and serve.
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