Spicy soup of escarole and red kidney beans

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.