GTFE

Escarole and bean soup

starter soup brunch

• 1 1/2 lbs escarole
• 2 cups dried white cannellini beans
• 4 oz chopped tomatoes
• 6 thick slices of bread
• 2 tablespoons extra virgin olive oil
• 2 garlic cloves
• 1 celery stalk
• Parsley to taste
• Salt and pepper to taste

Leave the beans to soak overnight, rinse them with clean water and put them in a pan covered with water, with two cloves of garlic and the celery finely chopped, the chopped tomatoes, three tablespoons of oil, salt and pepper. Bring the bean to the boil, turn down the heat and let them gently simmer for about 50 minutes. In a separate pan, put the roughly chopped escarole in boiling, salted water for a few minutes, drain and add to the beans.  At the end, sprinkle the soup with finely-chopped parsley and serve it on thick slices of toasted bread.