making scarola e fagioli for dinner. beans and greens as Grandma said, escarole and bean soup for my Non Italian Sweeps. Alan and I own a share of a local winery, headed there for a nice Sangiovese to pair perfectly with dinner
This page is a permanent link to the reply below and its nested replies. See all post replies »
A big head of washed escarole chopped at roughly 1 inch pieces, wilted in a little olive oil with chopped garlic (4 cloves), a small onion, 4 stalks celery, 1 diced tomato, 1 crushed chilli pepper, a sprinkle of oregano, basil and a little salt. After a minute or two, add 1 can of drained rinsed cannellini beans and two cups of water (you don’t want too much liquid). Bring to a boil and simmer covered for a few minutes. The beans may break down a little which thickens the soup nicely. Instead of traditional Italian hard bread, I made croutons with hard dry rye toast then rubbed with garlic and chopped in squares. Garnish just before serving with the croutons, non dairy vegan grated parmesan and drizzled olive oil.
