Soup with escarole and cannellini beans
Ingredients (serving 4):
- 1/2 cup dried cannellini beans or 200 gr (6 oz) of canned cannellini beans
- 1 head escarole, leaves separated and well washed
- 1 garlic glove
- 1 red pepper crushed
- 1 glass of extra virgin olive oil
If using dried white beans: soak the beans overnight covered with water. Next day drain the beans, put them in a pot, cover with water and cook them until the skins easily slip off. Drain the beans and set aside.
Wash escarole: fill a bowl with cold water and dunk the head of escarole, swishing it around so the water gets in between its leaves and any sand or dirt can sink to the bottom of the bowl.
In a sauté pan, heat the olive oil, add the garlic glove finely minced and the red pepper crushed and cook them over medium heat for a couple of minutes until golden but not brown. Add the escarole until they are very soft. Stir in the salt, red pepper flakes and continue to cook until the escarole leaves are soft.
Stir the bean, cook for about 10 minutes, then serve hot over slices of toasted bread.