ESCAROLE, BEANS & POTATO SOUP
Escarole, potato and bean soup is quick, hot and satisfying.
A real comfort-food to prepare on cold winter days accompanied by garlic-scented toasted bread croutons.
In short, a real delicacy!!!
I said quick soup because I usually use ready-made jarred beans, but if you use dried ones you will first need to soak them for 12 hours in cold water and the cooking time will be longer, about 1 hour.
SERVINGS:2
INGREDIENTS:
- 7 oz of escarole (common here in Italy, but you can substitute with spinach)
- 9 oz of beans (cannellini or borlotti beans)
- 2 small potatoes
- 1/4 onion
- extra virgin olive oil to taste
- chili pepper to taste
- rosemary to taste
- 2 cups of vegetable broth
- 1 clove of garlic
METHOD:
Wash the escarole leaves, dry them and cut them into strips.
Rinse the beans under fresh water.
Peel the potato and cut it into small cubes.
In a saucepan, place a drizzle of oil with the chopped onion, let it brown and add the potato, escarole and beans as well.
Cook a couple of minutes on a fairly high flame, also add the chopped rosemary and chili pepper.
Finally add the vegetable broth, put the lid on and cook over medium heat.
The soup will be ready when the potatoes are cooked, taking about 20 minutes. They will flake and make the soup a little creamy.
Notes
Serve the soup hot but not boiling.
Store the soup for 2 days in the refrigerator and reheat it in the pot.
