Escarole & Beans (Zuppa di Scarola e Fagioli)

By NailCandy

Ingredients

• 1 Head of Escarole, cut into bite size pieces
• 2 tbsp of virgin olive oil
• 2 cloves of garlic, minced or sliced thin
• salt and pepper to taste
• 1/2 tsp red chile flakes
• 2 chops of chicken broth or vegetable broth
• 1 can cannelloni beans, ringed in cool water and drained
• pecorino Romano cheese
• Optional: chunks of pepperoni, sausage or soppressata

Details

Adapted from 3italiansisters.com

Preparation

Step 1

1. Clean escarole leaves in a large basin of water to get rid of sand and grit

2. Rinse until all grit is gone and then chop leaves into bit size pieces

3. In a large pot, add olive oil and minced garlic and sauté for 1 min

4. Add escarole leaves, salt, pepper, red chili flakes, chicken broth/water and then simmer for 5 min until escarole wilts.

5. Add the beans and simmer for 15-20 min more until escarole is tender. Add more broth if you like it soupy. Add seasonings and serve.

6. Sprinkle with grated cheese and a nice slice of bread and enjoy!