Neapolitan escarole and beans with croutons

Ingredients

For 1 serving

• Cooked cannellini beans220 g
• Escarole250 g
• Garlic1 clove
• Chili pepper0.3
• Black olives15 g
• Capers5 g
• Whole wheat bread30 g
• Vegetable broth250 g
• Extra virgin olive oil2 teaspoons
• Saltto taste

Contains: gluten, celery,

In season: October – March

Method

1. Wash the escarole well leaf by leaf (soil hides at the base), drain it and cut it into pieces of about 3 cm. Heat the vegetable stock; rinse the cannellini beans and capers.
2. In a pan heat the oil over low heat with the crushed garlic clove and the chilli for 1–2 minutes, until the garlic sizzles; add the black olives and capers and let them flavour the oil for 1 minute.
3. Add the escarole, salt lightly, cover and let it wilt over medium heat for 5 minutes, stirring now and then, until soft.
4. Add the beans and hot stock and simmer over low heat, half covered, for 15 minutes, until the soup is flavourful and slightly thick.
5. Meanwhile slice the wholemeal bread and toast it in a pan or toaster for 2–3 minutes, until crisp.
6. Remove the garlic, adjust the salt and serve the soup with the toasts.