Escarole & Beans (Zuppa di Scarola e Fagioli)

Escarole & Beans (Zuppa di Scarola e Fagioli)

from 3italiansisters.com
1 servings

Escarole and beans is a nutritious light meal that can be enjoyed any time of day.  This recipe has been passed down from generation to generation and has sustained many families during tough econo…

Ingredients

  • 1 -2 heads of escarole
  • 2 tbsp. extra virgin olive oil
  • 2 cloves garlic, sliced thin or minced
  • salt and pepper to taste
  • 1/2 tsp. red chile flakes
  • 2 cups water, chicken broth or vegetable broth
  • 1 can cannellini beans, drained and rinsed in cool water
  • pecorino romano cheese
  • optional additions: chunks of pepperoni, sausage or soppressata

Directions

  1. 1

    Clean escarole leaves in large basin of water to rid the leaves of sand and grit. Then chop leaves into bite size pieces.

  2. 2

    In a large pot, add olive oil and minced garlic garlic and saute for 1 minute.

  3. 3

    Add escarole leaves, salt, pepper to taste, red chili flakes, broth or water and then simmer for 5 minutes until escarole wilts.

  4. 4

    Then add the beans and simmer for 15- 20 minutes more or until escarole is tender, adding more broth if you like it soupy.. Adjust seasoning to taste.

  5. 5

    Serve in individual bowls with a sprinkling of grated pecorino romano cheese and warm crusty Italian bread to soak up the delicious broth… Enjoy! Kathleen Barbato, 3italiansisters.com