Dried cannellini beans
• 0 kcal
• 29 kcal
• 43 kcal
Extra virgin olive oil
• 0 kcal
• 21 kcal
• 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
Gather the beans in a container, cover them with cold water and let them soak for 12 hours (1).
After this time, rinse the beans under running water and drain them well (2).
Transfer them to a saucepan and cover them with plenty of water (3).
Add the salt (4), put on the heat and cook for about 2 and a half hours.
Once cooked, drain (5) and set aside.
Peel the garlic and cut it into slices (6).
Brown the garlic in a saucepan with a drizzle of oil and the chopped red pepper (7).
Add the beans and leave to flavor for a few minutes (8).
Scented with oregano (9).
Open the escarole (10) and wash it thoroughly.
Wash the escarole and cut it into strips (11).
Add it to the cooking beans (12).
Pour in the hot broth (13), to cover the escarole.
Close with the lid (14) and cook over low heat for about 20 minutes. Season with salt.
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).
Beans and escarole can be stored in the refrigerator, in a special airtight container, for up to 1-2 days. Freezing is not recommended.