Zuppa di Fagioli e Scarola (Escarole and Cannellini Bean Soup)
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Ingredients
- 800 g tinned cannellini beans
- 40 ml olive oil
- 3 garlic cloves
- 400 g chicory
- 800 ml vegetable stock
- 1 tsp dried chilli flakes
Nutrition (per serving)
- Calories
- 317 kcal
- Protein
- 15.7 g
- Carbohydrate
- 31 g
- of which sugars
- 2.2 g
- Fat
- 10.6 g
- of which saturates
- 1.5 g
- Fibre
- 14.3 g
- Salt
- 2.76 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a large saucepan over a medium heat, add the garlic and chilli flakes and cook for 1 minute.
- 2
Drain and rinse the cannellini beans. Blitz half with a splash of water until smooth, keeping the rest whole.
- 3
Add the blitzed and whole beans to the pan with the vegetable stock. Bring to the boil, then simmer for 10 minutes.
- 4
Roughly chop the chicory, add to the pan, and simmer for a further 6-8 minutes until wilted and tender.
- 5
Season to taste and ladle into bowls to serve.
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