Minestra di Scarola e Fagioli alla Napoletana

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: pecorino cheese

Nutritional yeast adds a cheesy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and has a neutral flavor.

Soak the cannellini beans overnight.

Rinse the beans and place them in a pressure cooker or regular pot with a couple of bay leaves.

Boil the beans for 40-50 minutes until cooked (35-40 minutes in a pressure cooker).

Set the cooked beans aside without adding salt yet.

Cut the escarole in half and remove the stem, then wash the leaves thoroughly.

In a pot, add a little over 500ml of water and place the escarole without draining it too much.

Cover the pot and let the escarole wilt for about 3-4 minutes.

Crush 2 cloves of garlic and chop them into quarters.

Add the garlic and red pepper flakes to the pot with the escarole and season with salt.

Cook the escarole until it reduces and the water is concentrated, about 3-4 minutes.

Once the escarole is wilted, add the cooked cannellini beans along with a bit of their cooking water and a bay leaf.

Mix everything well and bring to a boil, then cover and reduce the heat to simmer for 15 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens