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Zuppa di scarola e fagioli (Escarole and Bean Soup)

This delightful recipe is easy to follow and perfect for any occasion.

Total Time
30 mins
Course: Soup
Cuisine: Italian

Ingredients

  • 1 small head of escarole cut into fine ribbons
  • 1 small onion peeled and thinly sliced
  • 450 g 15 oz boiled or canned cannellini or borlotti beans
  • water or broth to cover
  • salt to taste
To finish the dish:
  • 1 slice of good crusty bread, even better if homemade
  • olive oil
  • freshly ground black pepper

Instructions

    Cup of Yum
  1. You begin, as always, with a soffrittoby sweating a thinly sliced onion in olive oil until translucent, then add a small head of escarole, sliced into very fine ribbons. Cover and allow the escarole to reduce, mixing from time to time so they absorb the flavor of the soffritto.
  2. Then add the boiled or canned cannellini or borlotti beans, along with enough water or broth to cover the ingredients. Cover and allow to simmer until the escarole and beans are quite soft, about 15-20 minutes. If, like me, you like a thick soup, then along the way crush some of the beans with a wooden spoon against the side of the pot.
  3. Place slices of day old bread, either toasted or fried in olive oil if you like, in the bottom of your soup bowls, then pour the soup over. Drizzle with un filo d'olio, top with a generous grinding of black pepper and serve.