Spicy soup of escarole and red kidney beans

2 servings
- Boiled red kidney 400 g
- Extra virgin olive oil 20 ml
- Peperolio 10 ml
- Escarole 500 g
- Garlic 2 cloves
- Fresh chili pepper 1
- Laurel some leaves
- Salt and pepper to taste
- Stale bread
Warm in a pan the extra virgin olive oil with the garlic cloves, pour the red kidney, the chili pepper and simmer for about 5 minutes at low heat. Then wash and cut the escarole into small strips and add it to the beans. Add 1 glass of water and cook at low heat for about 20 minutes. Salt and pepper.
Tip: cut the bread into slices, then dampen them into the extra virgin olive oil and put them on a baking tray first covered with parchment paper. Grill them at 200° for 5 min. in the oven.
Place the croutons under the soup.
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