Escarole and Beans soup | Zuppa di Scarole e Fagioli
Ingredients
For Escarole & Bean Soup
- 1 large escarole bunch about 1 1/2 lbs (750 grams)
- 2 x 15 oz can of cannellini beans ad it’s water (800 grams)
- 1 cup of water or broth
- 3 tablespoons of extra virgin olive oil
- 2 cloves of fresh garlic
- 1 hot chili pepper or 1/2 tsp red pepper flakes
- 1 bay leaf
- Salt
For Croutons
- 5 to 7 slices of rustic italian bread cut in cubes
- 2 tablespoons extra virgin olive oil
- 2 tablespoons of grated pecorino Romano cheese
Instructions
For Escarole & Bean Soup
- Cut the escarole in pieces and rinse until water runs clear.
- In a large pot filled with water add a tsp of salt and bring to a boil.
- Add your escarole and bring back to a boil. Cook for 10 minutes.
- In a 5 quart pot add oil, garlic, chili and bay leaf. On medium heat let the garlic turn golden.
- Now with the help of tongs add the escarole that are in the boiling water.
- Let it fry for a few minutes.
- Now add the beans and water/broth and bring it to a boil and lower heat to a simmer.
- Let it cook with lid on for about 1 hour.
For Croutons
- Mix bread, oil and cheese and lay flat on a cookie sheet.
- Cook for about 10 minutes on 375 degrees Fahrenheit (190 Celsius) or until golden.
- Serve hot with crouton and a drizzle of olio Santo (See Olio santo recipe on my YouTube channel or link below).
- https://youtu.be/nzwP9YqQ56Y
Video
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