Spicy soup with beans and escarole

Servings: 2

  • 398 ml (1 can) cannelloni beans
  • 20 ml (1 ½ table spoon) extra virgin olive oil
  • 10 ml (½ table spoon) PeperOlio
  • 1 escarole, about 1 lb (500 g) rinsed, drained and cut into strips
  • 2 garlic cloves, chopped
  • 1 red chilli pepper, seeded and chopped
  • 2 bay leaves
  • Salt and pepper to taste
  • 4 baguette slices 

Organic navy beans cooked in water, no salt added. Packaged in BPA FREE cans.

Bioitalia organic extra virgin olive oil is made with the best selection of olives from the regions of southern Italy. Their origin is guaranteed by a system that follows the product from the fields to the table: the certified chain.

Peperolio from Bioitalia is an infusion of fresh organic chili peppers in cold pressed organic extra virgin olive oil.

In a skillet, brown the garlic in the oil, add the beans, bay leaves and chili peppers and cook for 5 minutes over medium heat. Add the escarole to the beans and 1 cup of water and continue cooking for 20 minutes over low heat. Add salt and pepper.

For the croutons: Preheat the oven to 375 ° F. Arrange the slices of bread on a baking sheet and brush both sides with oil. Cook until golden, turning once halfway through cooking. Cooking time will depend on the thickness of the slices, so make sure they don't burn. (Mine usually take 15-20 mins.)

Place two croutons at the bottom of each bowl, add the soup and serve.

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