Amalfi Fagioli e Scarole
Amalfi Fagioli e Scarole is a traditional Italian bean and escarole soup from the Amalfi Coast, celebrated for its simple yet flavorful ingredients. This hearty dish combines creamy, slow-cooked beans with tender escarole, enhanced by garlic, olive oil, and a hint of chili pepper for warmth.
Perfectly paired with toasted bread, this soup offers a comforting and satisfying taste of Southern Italy, ideal for cooler days or when you’re craving a wholesome meal with minimal fuss.
Why You’ll Love This Recipe:
People will love this Amalfi Fagioli e Scarole recipe because it’s a delicious, wholesome, and comforting dish with simple yet vibrant flavors.
The combination of tender, creamy beans and mild, slightly bitter escarole creates a perfect balance, while the garlic, olive oil, and optional chili pepper bring warmth and depth to the soup.
It’s an incredibly satisfying meal that’s easy to prepare, using pantry staples and fresh greens.
Plus, it’s a great way to enjoy healthy, Mediterranean ingredients, making it both nourishing and full of flavor.
Perfect for any occasion, especially when paired with crusty bread!
Key Ingredients:
Dried beans (about 400g) – the base of the dish, providing richness and protein.
Escarole – a leafy green that adds mild bitterness and texture to the soup.
Garlic – for a flavorful base that enhances the overall taste.
Chili pepper (optional) – for a touch of heat, adding a little spice to the dish.
Extra virgin olive oil – used for sautéing and adding a rich, fruity flavor.
Salt – to season and bring out the natural flavors of the ingredients.
Amalfi Fagioli e Scarole
Ingredients:
400 g dried beans (such as cannellini or borlotti)
1 head of escarole
1 clove garlic
Chili pepper (optional)
Extra virgin olive oil, to taste
Salt, to taste
Instructions:
Soak the Beans:
Wash the beans and soak them overnight in water with a pinch of bicarbonate. The following day, drain and boil them in fresh water over low heat for about 30 minutes.
Season the Beans:
Once the beans are boiled, add the garlic, extra virgin olive oil, salt, and chili pepper (if using). Let it cook for a few minutes to combine the flavors.
Prepare the Escarole:
Wash the escarole thoroughly, removing the central stem and any tough leaves. Rinse it again and place the escarole in a pan with its water. Cover and cook over medium heat for about 15 minutes, turning occasionally with a fork.
Combine the Soup:
Once the escarole has softened, drain it well and add it to the beans. Stir everything together and cook on low heat for a few more minutes to allow the flavors to meld.
Serve:
Serve the soup hot, accompanied by pieces of stale or toasted bread for a traditional touch.
Enjoy this hearty and simple Amalfi-style soup, perfect for a cozy meal!
Notes:
Soaking the Beans: It’s important to soak the beans overnight to reduce cooking time and ensure they cook evenly. If you’re short on time, you can use canned beans, but dried beans offer a better texture and flavor.
Escarole Cooking: When cooking escarole, don’t rush the process. It needs time to soften and release its flavors. You can adjust the cooking time depending on how tender you like it.
Adding Chili Pepper: The chili pepper is optional, but if you enjoy a bit of heat, it’s a nice touch to balance the beans’ richness. Adjust the amount to your taste preference.
Bread for Serving: This dish is often served with rustic, stale bread or toasted bread for a heartier experience. The bread soaks up the soup beautifully.
Flavor Development: This soup gets even better the longer it sits. If you have leftovers, store them in the fridge, and the flavors will continue to deepen over time.
Nutrition Information:
YIELDS: 4 | SERVING SIZE: 1
Calories: 230 kcal | Protein: 12 g | Carbohydrates: 42 g | Fiber: 10 g | Fat: 4 g | Saturated Fat: 0.5 g | Cholesterol: 0 mg \ Sodium: 200 mg (depends on the amount of salt added) | Sugar: 2 g
Frequently Asked Questions:
Can I use canned beans instead of dried beans?
Yes, you can use canned beans for convenience. If you do, be sure to drain and rinse them thoroughly.
You’ll skip the soaking and boiling step, and just add them to the pan with garlic, olive oil, and seasonings, then simmer for a few minutes before adding the escarole.
Can I substitute escarole with another leafy green?
Yes, you can substitute escarole with other greens like kale, Swiss chard, or spinach.
However, escarole has a slightly bitter flavor that pairs wonderfully with beans, so the substitution may alter the flavor profile slightly.
Is this recipe vegetarian or vegan?
The recipe is vegetarian but not vegan due to the use of olive oil (which is plant-based) and optional ingredients like garlic, chili pepper, and salt.
To make it fully vegan, just ensure that no animal-based products are added.
Can I make this soup ahead of time?
Yes, this soup can be made ahead of time.
In fact, it often tastes even better the next day as the flavors meld.
Store it in an airtight container in the refrigerator for up to 3 days. Reheat before serving.
Can I freeze Amalfi Fagioli e Scarole?
Yes, this soup freezes well. Let it cool completely before transferring it to a freezer-safe container.
It can be stored in the freezer for up to 3 months.
When ready to serve, simply thaw it overnight in the refrigerator and reheat on the stove.
How long should I soak the dried beans?
The dried beans should be soaked overnight in water with a pinch of bicarbonate.
Soaking them overnight helps soften the beans and reduces the cooking time.
If you’re short on time, you can also use the quick soak method: bring the beans to a boil for a few minutes, then remove them from heat and let them sit for an hour before cooking.
Can I use other types of beans in this recipe?
Yes, you can substitute other beans such as cannellini beans, borlotti beans, or kidney beans.
Each variety will provide a slightly different texture, but the overall flavor will still be delicious.
How do I know when the beans are fully cooked?
The beans are ready when they are tender and soft when bitten.
If they are still firm, continue simmering them for an additional 10-15 minutes, checking periodically.
Be sure not to overcook them, as they may become mushy.
Can I add other vegetables to this soup?
Yes, you can add other vegetables like carrots, celery, or tomatoes to enrich the flavor of the soup.
Just be sure to sauté them along with the garlic and escarole for a balanced taste.
How should I store leftover Amalfi Fagioli e Scarole?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
For longer storage, you can freeze the soup.
Let it cool completely before transferring it to a freezer-safe container.
When you’re ready to eat, thaw it in the refrigerator overnight and reheat it on the stove.