Escarole and Bean Soup (Zuppetta Scarola e Fagioli)
Instructions
Soak the night before the beans in warm water; drain them and boil them, over low heat, for a few hours in water without salt.
In a saucepan with oil and fry the bacon and onion, then add the tomatoes and cook for about 15 minutes; pour beans and Escarole, washed and coarsely chopped, adding about a quart of water.
Adjust with salt and cook for half an hour.
Stir often and serve hot.
Ingredients and dosing for 4 persons
- 1000 g of escarole salad
- 500 g of dried pinto beans
- 5 ripe tomatoes
- 1/2 onion
- 50 g of bacon
- Olive oil
- Salt