Spicy soup of escarole and cannellini beans

Spicy soup of escarole and cannellini beans

In: Soups
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
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