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 warm water the night before
Drain and boil them over low heat for a couple of hours in plenty of unsalted water
In a saucepan, sauté the onion, add the tomatoes and cook for about 15 minutes; add the beans and the washed and roughly chopped escarole, adding about a liter of water
Season with salt and cook for another half hour.
Stir often and serve hot with a touch of chili.
Pan
Bowl
Knife
Italy
| 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 |
