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Recipe by
Scarole and bean soup is a first course typical of traditional Italian cuisine. This soup is rich in flavors and textures, thanks to the combination of escarole and borlotti beans. It is enriched by the presence of ripe tomatoes, onion and pancetta, which give it an intense and savory flavor. Olive oil and salt complete the dish, adding further depth of flavor.
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 5: Soak the beans in lukewarm water the night before
Step 2 of 5: Drain them and simmer them over low heat for a couple of hours in plenty of unsalted water
Step 3 of 5: In a saucepan, sauté the onion, add the tomatoes and let cook for about 15 minutes; add the beans and the escarole, washed and roughly chopped, adding about one liter of water
Step 4 of 5: Adjust the salt and cook for another half hour.
Step 5 of 5: Stir often and serve hot with a touch of chili pepper.
In summary: Contains nickel
In gray: not detected
| Average values | Per serving390 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 1,865 kJ446 kcal | 478 kJ114 kcal |
| Fat | 2.54 g | 0.65 g |
| of which saturated fatty acids | 0.66 g | 0.17 g |
| Carbohydrates | 79.29 g | 20.33 g |
| of which sugars | 6.79 g | 1.74 g |
| Fibre | 24.38 g | 6.25 g |
| Protein | 30.15 g | 7.73 g |
| Salt | 0.04 g | 0.01 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
