Soups & stews
Escarole and bean stew
Don't be afraid of these unusual bitter, frizzy leaves – they're sweet and tender when cooked down. They can be braised on their own as a side dish or made into this comforting Tuscan soup. Eat with crusty bread to catch the juices.
Ingredients
- 300g dried white beans, such as haricot or cannelloni, soaked in cold water overnight and then drained
- 1 head garlic, cut horizontally in half
- ½ tsp dried chilli flakes
- 1 sprig rosemary
- 3 tbsp olive oil
- 1 onion, finely chopped
- 1 garlic clove, crushed
- 2 heads of escarole, chopped
- olive oil, to serve
- salt and pepper
Method
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Step 1
Place the drained beans in a large pan with the garlic, chilli and rosemary, cover with fresh water and bring to the boil. Simmer for about 1 hour, adding more water if necessary so that the beans are always just covered.
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Step 2
When the beans are tender, season well with salt and pepper and mix in 2 tablespoons of the olive oil. Leave to cool, then squeeze the garlic out into the beans, removing the skins.
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Step 3
In a large pan, fry the onion and crushed garlic clove in the remaining olive oil for 5 minutes, until softened. Add the chopped escarole, mix well, then cover and cook for 5 minutes until the escarole has wilted. Stir in the beans and their cooking liquid and heat through.
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Step 4
Remove 2 cupfuls of the mixture and blend in a food processor, then stir back into the mixture in the pan. Add some water if necessary to adjust the consistency and season well. Serve drizzled with olive oil.
