Beans and escarole: the Neapolitan recipe for winter soup par excellence

ingredients
  • Dried cannellini beans
    300 grams

  • escarole
    400 grams

  • Garlic


    2 cloves
    • 0 kcal
  • Fresh chilli
    1
    • 29 kcal

  • Oregano
    to taste

  • Vegetables soup


    to taste
    • 43 kcal
  • Extra virgin olive oil
    to taste
    • 0 kcal

  • salt
    to taste
    • 21 kcal

  • homemade bread


    1 loaf
    • 79 kcal

Calories refer to 100 grams of product

Beans and endives it’s a Soupe hot and tasty, typical of Neapolitan cuisine. A poor recipe, belonging to the peasant tradition, which brings to the table all the simplicity and authenticity of the most typical flavors of the Campania region. It’s a rustic and invigorating dish, perfect for dining on a cold winter evening. Just serve it with slices of homemade bread, or better still with peasant bread, to obtain a single dish complete and very nutritious.

The escarole, a typically winter vegetable, whose pleasantly bitter taste enhances the delicacy and sweetness of cannellini beans, while the chili will give the dish a spicy and enveloping final note (the advice is not to skimp with the latter, but rather to abound). We used dried cannellini beans, but you can replace them, due to lack of time, with those already boiled and kept in glass jars.

Flavor the dish with a ground pepper and top it off with a drizzle of crude oil, then serve it for a lunch with the family or a dinner with friends. You can also prepare this soup in advance and reheat it just before bringing it to the table: resting it will further intensify its flavor. Follow our simple step by step recipe.

How to prepare beans and escarole

beans and escarole

Gather the beans in a container, cover them with cold water and let them soak for 12 hours (1).

beans and escarole

After this time, rinse the beans under running water and drain them well (2).

beans and escarole

Transfer them to a saucepan and cover them with plenty of water (3).

beans and escarole

Add the salt (4), put on the heat and cook for about 2 and a half hours.

beans and escarole

Once cooked, drain (5) and set aside.

beans and escarole

Peel the garlic and cut it into slices (6).

beans and escarole

Brown the garlic in a saucepan with a drizzle of oil and the chopped red pepper (7).

beans and escarole

Add the beans and leave to flavor for a few minutes (8).

beans and escarole

Scented with oregano (9).

beans and escarole

Open the escarole (10) and wash it thoroughly.

beans and escarole

Wash the escarole and cut it into strips (11).

beans and escarole

Add it to the cooking beans (12).

beans and escarole

Pour in the hot broth (13), to cover the escarole.

beans and escarole

Close with the lid (14) and cook over low heat for about 20 minutes. Season with salt.

beans and escarole

When the soup has thickened, divide it into individual bowls and flavor it with a grind of pepper. Finish with a drizzle of raw oil and serve with slices of toast (15).

storage

Beans and escarole can be stored in the refrigerator, in a special airtight container, for up to 1-2 days. Freezing is not recommended.

.