Escarole and bean soup is a typical first course of traditional Italian cuisine. This soup is rich in flavors and textures, thanks to the combination of escarole and borlotti beans. It is enriched by the presence of ripe tomatoes, onion, and pancetta, which give it an intense and savory taste. Olive oil and salt complete the dish, adding further depth of flavor.
Soak the beans in lukewarm water the night before
Drain them and simmer for a couple of hours in plenty of water without salt
In a saucepan, sauté the onion, add the tomatoes and let cook for about 15 minutes; pour in the beans and the washed and coarsely chopped escarole, adding about a liter of water
Adjust the salt and cook for another half hour.
Stir often and serve hot with a touch of chili pepper.
Pan
Bowl
Knife
Italia
| Energy (kcal) | 53.05 |
| Carbohydrates (g) | 7.31 |
| of which Sugars (g) | 1.51 |
| Fat (g) | 0.39 |
| of which Saturates (g) | 0.08 |
| Protein (g) | 3.05 |
| Fiber (g) | 4.78 |
| Sale (g) | 0.01 |
