Escarole and Beans Soup (Scarola e Fagioli)
Print
Escarole and Beans Soup (Scarola e Fagioli)
Scarola e Fagioli is a classic Neapolitan comfort dish that combines tender escarole with creamy white beans. Simple, nutritious, and deeply rooted in the peasant traditions of Campania, it is often enjoyed with rustic bread and a drizzle of extra virgin olive oil.
Servings6
Equipment
- Large soup pot
- Cutting board
- Chef’s knife
- Wooden spoon
- Colander
- Ladle
Ingredienti
- 2 large heads escarole cleaned and roughly chopped
- 500 g cooked cannellini beans drained
- 1 small onion finely chopped
- 2 cloves garlic minced
- 3 tablespoons extra virgin olive oil
- 1.5 liters vegetable broth or water
- Salt to taste
- Black pepper to taste
- 1 small chili pepper finely chopped optional
- Crusty country bread for serving optional
- Grated Parmigiano Reggiano cheese optionale
Istruzioni
- Heat the olive oil in a large soup pot over medium heat.
- Add the onion and garlic and cook until softened, about 5 minutes.
- If using chili pepper, add it and cook for another minute.
- Add the escarole and stir until it begins to wilt.
- Pour in the broth or water and bring to a gentle boil.
- Reduce the heat and simmer for 15 minutes.
- Add the cannellini beans and continue cooking for another 20 minutes.
- Lightly mash a small portion of the beans against the side of the pot to create a creamier texture.
- Season with salt and black pepper to taste.
- Serve hot with toasted rustic bread and an extra drizzle of olive oil.
Note
Borlotti beans can be used instead of cannellini beans.
Some traditional Neapolitan families prepare this dish almost dry, with very little broth.
A piece of Parmigiano rind may be added during cooking for extra flavor.
The dish is often even better the next day.
Some traditional Neapolitan families prepare this dish almost dry, with very little broth.
A piece of Parmigiano rind may be added during cooking for extra flavor.
The dish is often even better the next day.