Fagioli e Scarole – A Hearty Italian Bean and Endive Soup
If you’re looking for a soul-warming, flavorful dish that’s simple to prepare yet bursting with Italian flavors, “Fagioli e Scarole” is the recipe for you. This delightful soup features cannellini beans and scarola (a variety of endive), seasoned with garlic, fresh chili, and oregano, making it a perfect choice for a cozy dinner. Accompanied by crispy, golden crostini, this dish provides comfort in every spoonful.
Ingredients
| Ingredient | Quantity |
|---|---|
| Scarola (endive) | 320g |
| Garlic | 2 cloves |
| Oregano | To taste |
| Fresh chili pepper | 1 |
| Bay leaves | 2 |
| Extra virgin olive oil | 30g |
| Fine salt | To taste |
| Homemade bread (for crostini) | 1 loaf |
| Dried cannellini beans | 300g |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | ~250 kcal |
| Protein | ~12g |
| Carbohydrates | ~40g |
| Dietary Fiber | ~10g |
| Fat (from olive oil) | ~12g |
| Sodium | ~600mg |
(Note: Nutritional values are approximate and may vary depending on portion size and specific ingredients.)
Instructions
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Soaking the Beans: Begin by preparing the dried cannellini beans. Place them in a large bowl, covering them generously with water. Allow the beans to soak for at least 12 hours to soften. Once they have soaked, rinse the beans thoroughly under cold running water. Drain and set them aside.
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Cooking the Beans: Transfer the soaked and rinsed beans to a large pot. Add enough fresh water to cover the beans by a couple of inches. Drop in two bay leaves for extra flavor. Bring the beans to a boil, then reduce the heat to a gentle simmer. Let them cook for about 45 minutes or until the beans are tender but not mushy. Once cooked, drain the beans, but reserve the cooking liquid. You can either use the cooking liquid to enhance the soup’s flavor, or you can substitute it with vegetable broth (about 300g) for an alternative base.
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Flavoring the Soup: While the beans are cooking, finely chop the garlic and chili pepper. Heat the extra virgin olive oil in a large pan or skillet over medium heat. Add the garlic and fresh chili pepper, sautéing them for 1-2 minutes until fragrant. Sprinkle in the oregano and season with salt to taste. Stir the mixture to combine the flavors, letting it cook for another minute.
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Combining the Ingredients: Add the cooked beans to the pan with the garlic, chili, and oregano. Pour in the reserved cooking liquid from the beans (or the vegetable broth). Stir well to incorporate everything. Cover the pan with a lid and let it simmer gently for about 15 minutes, allowing the flavors to meld together.
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Preparing the Crostini: While the soup is simmering, prepare the crostini. Slice the loaf of homemade bread into thin pieces. Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper and arrange the bread slices in a single layer. Drizzle with olive oil and lightly season with salt. Toast the bread in the oven for about 10-12 minutes, or until golden and crispy.
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Serving: Once the soup is ready, remove the bay leaves and give it one final stir. Ladle the hot soup into bowls and serve it immediately. Garnish with the freshly made crostini for an extra touch of texture and flavor.
Enjoy your hearty bowl of Fagioli e Scarole, a comforting, wholesome dish that’s perfect for chilly evenings or any time you’re craving a taste of Italy. The richness of the beans combined with the slight bitterness of the scarola and the aromatic olive oil creates a beautiful balance of flavors. Paired with the crispy crostini, this soup is sure to become a favorite in your recipe rotation.
This Italian classic makes for a fulfilling main dish for four people and is an excellent choice for a meal that’s both nourishing and satisfying. Whether you’re serving it on a family dinner table or for a cozy evening with friends, this soup is sure to impress.
