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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.
Soak the beans in lukewarm water the night before
Drain them and simmer them over low heat for a couple of hours in plenty of unsalted water
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
Adjust the salt and cook for another half hour.
Stir often and serve hot with a touch of chili pepper.
Pan
Bowl
Knife
Italia
| Energy (kcal) | 114.27 |
| Carbohydrates (g) | 20.32 |
| of which sugars (g) | 1.73 |
| Fat (g) | 0.65 |
| of which saturates (g) | 0.17 |
| Protein (g) | 7.73 |
| Fibre (g) | 6.25 |
| Salt (g) | 0.02 |
This product cannot be shipped to the selected country
This product cannot be shipped to the selected country
