During the winter period, soups represent a real comfort food.
A dish that, after a full day’s work, restores the body, pampers the palate and exorcises the emotional stress accumulated during a particularly busy day.
Among the many possible soup recipes, there is one particularly tempting one, Zuppa di Fagioli e Scarole.
A tasty and wholesome recipe from the Neapolitan peasant tradition.
- 4-5 bunches of escarole
- 4 cloves of garlic chopped
- 2 -15 ounce cans cannellini beans, drained
- 8 cups of water
- 2 cups chicken broth
- 2 tablespoons olive oil
- salt and pepper
- parsley to garnish
Wash the escarole well and chop.
Heat the olive oil in a saucepan, sauté the garlic for a minute. Add the beans and cook for 5-6 minutes.
In a large pot boil the water and add the escarole. Cook until tender about 5-8 minutes.
Add the beans, garlic and olive oil mixture.
Add the chicken broth and simmer for about 5-10 minutes. Salt and pepper to taste.
Add about another tablespoon of olive oil to the top and serve. Garnish with parsley.
Make it vegetarian – omit the chicken broth or use vegetable stock
ZUPPA DI FAGIOLI & SCAROLE (ESCAROLE & BEANS SOUP)