Chef Gianluca Deiana Abis: Zuppa di fagioli scarola/ Escarole bean soup
Prep. time: 30 min
Cook Time: 30 minutes
Difficulty: 2 out of 5
2 cups of dry cannellini beans, 2 head of escarole 1 clove of garlic
1 onion, chopped chili pepper oil salt
3 cups of vegetable stock
First you need to soak dry beans overnight in water, then cook them by simmering over low heat for 30 minutes. Drain cooked beans and put on the side. Meantime clean escarole by removing the harder leaves and eliminating the central stem.
In a large saucepan heat the oil and sauté chopped onions. Add garlic and chili peppe. Cook for another 5 minutes. Add cooked beans and vegetable broth. Cook for another 5 minutes and add chopped escarole. Cook over law heat for 20 minutes.
Escarole bean soup is a classic of Neapolitan cuisine; a cheap, healthy dish that is also suitable for those who follow a vegan diet. Perfect for cold season, a great comfort food that becomes super tasty. You can add piece of toasted bread on the side.