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
7,90 €

Out of the southern Italy regions and the best selection of organic oil varieties the Bioitalia oil is born. Their origin is guaranteed by a system that follows the product from the field to the table: the certified chain.

4,17 € 4,90 € -15%

Peperolio is an infusion of organic chili pepper in organic cold extracted extra virgin olive oil.

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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