Italian cuisine · Soups & Stews

Zuppa di Scarola e Fagioli

Campanian stew of bitter escarole and creamy cannellini beans with plenty of garlic and chili.

Ingredients · for 4 servings

• 1 head escarole (about 600 g, or endive)
• 400 g cannellini beans
• 4 garlic cloves
• 1 dried chili pepper
• 800 ml vegetable broth
• 5 tbsp olive oil
• 4 slices day-old white bread
• 60 g pecorino
• Salt, pepper

Instructions

1. Separate the escarole into leaves, wash thoroughly several times and cut into strips about 4 cm wide; drain and rinse the beans.
2. Warm 3 tbsp olive oil in a wide pot, gently sauté three crushed garlic cloves and the crumbled chili for 2 min, until the garlic smells fragrant but doesn't brown.
3. Add the still-damp escarole in batches, let it wilt down and sauté over medium heat for 5 min.
4. Fold in the beans, pour in the broth and simmer covered for 20 min, until the leaves are completely tender.
5. Mash a third of the beans against the pot wall with a fork and stir in — this thickens the soup without flour; season with salt and pepper.
6. Toast the bread slices golden brown in the remaining olive oil, rub with the last garlic clove, place in the bowls and ladle the hot soup over with grated pecorino.