Spicy soup of escarole and cannellini beans
Preparation
20 min
Difficulty
Easy
Servings
2
Preparation
In a saucepan, heat the extra virgin olive oil with the clove of garlic, pour in the oregano-infused cannellini beans, the chili, and sauté for 5 minutes over medium heat. Then wash and cut the escarole into thin strips and add it to the beans. Add 1 glass of water, and cook over low heat for 10 minutes.
For the crostini:
Line a baking sheet with parchment paper, cover it with slices of bread, and toast them for 5 minutes at 180°C.
Season with salt, pepper, and drizzle with a bit of Peperolio over the soup. Serve with the toasted bread.
Ingredients
- Boiled cannellini beans 1 can
- Extra virgin olive oil 30 ml (2 tbsp)
- Peperolio 10 ml (2 tsp)
- Escarole 700 gr (about 2 large escarole heads)
- Garlic 1 clove
- Fresh chili pepper 1/3
- Laurel some leaves
- Salt and pepper to taste
- Homemade bread
