Ingredients:
·
2 cups dry cannellini beans (1 bag)
·
4 big cloves of garlic (chopped fine)
·
Escarole (1 nice sized head, chopped and washed)
·
2 tablespoons olive oil
·
1 sweet onion (chopped fine)
·
15 cherry tomatoes (halved)
·
2 teaspoons red pepper flakes
·
Salt to taste
·
Grated parmesan cheese for topping and nice
crusty bread to dip
Instructions:
Cover the beans with water and soak overnight.
Cover the beans with water and soak overnight.
Rinse soaked beans and put in a pot with garlic. Add enough water to cover the beans by 2
inches. Bring to a boil, then reduce heat to medium low and cook until the
beans are tender (about 2 hours).
Boil washed and chopped escarole in 1 quart of water just until wilted. DO NOT DRAIN.
Boil washed and chopped escarole in 1 quart of water just until wilted. DO NOT DRAIN.
Heat the oil in a fry pan and add the onion. Sauté onion until tender and add the
tomatoes. Cook for 2 minutes. Add the pepper flakes.
Combine all into the bean pot.
Bring soup back to boil and cook for 5 minutes. Season with salt and more red pepper if you
want spicier soup.
Serve with grated cheese and bread.
Serve with grated cheese and bread.
No comments:
Post a Comment