{"id":26841,"date":"2020-09-05T15:00:13","date_gmt":"2020-09-05T13:00:13","guid":{"rendered":"https:\/\/www.irenemilito.it\/?p=26841"},"modified":"2020-09-05T14:41:58","modified_gmt":"2020-09-05T12:41:58","slug":"ditalini-and-cannellini-bean-soup-with-escarole","status":"publish","type":"post","link":"https:\/\/www.irenemilito.it\/en\/ditalini-and-cannellini-bean-soup-with-escarole\/","title":{"rendered":"Ditalini and cannellini bean soup with escarole"},"content":{"rendered":"<p><span class=\"text_line\" data-position=\"40:4:0:0:0\" data-endposition=\"40:4:12:3:0\" data-complex=\"0\">Escarole is a popular ingredient in Italian soups, This pale green, curly leaf mem<\/span><span class=\"text_line\" data-position=\"40:4:12:3:0\" data-endposition=\"40:4:28:0:0\" data-complex=\"0\">ber of the chicory family is bitter like radicchio when raw. But like its scarlet cousin,<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"40:4:28:0:0\" data-endposition=\"40:4:41:0:0\" data-complex=\"0\">escarole loses its bitterness when cooked, taking on a subtle, almost nutty flavor<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"40:4:41:0:0\" data-endposition=\"40:5:0:0:0\" data-complex=\"0\">that it imparts to the broth. It also adds body to this nourishing springtime soup.<\/span><\/p>\n<p><strong>Portion: <\/strong>Makes 4 servings<\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<ul>\n<li>1 cup\/200 g dried cannellini beans<\/li>\n<li>4 cloves garlic, 3 lightly crushed, 1 minced<\/li>\n<li>2 marjoram sprigs<\/li>\n<li>2 flat leaf parsley sprigs<\/li>\n<li>2 sage sprigs<\/li>\n<li>2 thyme sprigs<\/li>\n<li>Kosher or fine sea salt<\/li>\n<li>Freshly ground black pepper<\/li>\n<li>About 5 tbsp\/75 ml extra virgin olive oil, plus more for serving<\/li>\n<li>1 head escarole\/batavian endive, shredded or chopped<\/li>\n<li>4 cups\/960 ml homemade vegetable broth, homemade chicken broth, or best quality low sodium, fat free commercial vegetable or chicken broth<\/li>\n<li>Red pepper flakes<\/li>\n<li>1 rounded cup\/140 g ditalini or other small pasta shape such as shells or tubetti<\/li>\n<li>Freshly grated Parmigiano Reggiano cheese for serving<\/li>\n<\/ul>\n<p><strong>Preparation:<\/strong><\/p>\n<p><span class=\"text_line\" data-position=\"40:36:0:0:0\" data-endposition=\"40:36:13:0:0\" data-complex=\"0\">Put the cannellini beans in a heavy-bottomed 4-qt\/3.8-L saucepan and add water to<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"40:36:13:0:0\" data-endposition=\"40:36:32:0:0\" data-complex=\"0\">cover by 1 to 2 in\/2.5 to 5 cm. Place the pan over medium-high heat and bring to a<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"40:36:32:0:0\" data-endposition=\"40:36:50:0:0\" data-complex=\"0\">boil. Boil the beans for 2 minutes and then turn off the heat. Cover the pan and let<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"40:36:50:0:0\" data-endposition=\"40:37:0:0:0\" data-complex=\"0\">the beans sit for about 2 hours.<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\" data-linebreak=\"1\">\u00a0<\/span><\/span><span data-selectable=\"0\">\u00a0<\/span><span class=\"text_line\" data-position=\"40:38:0:0:0\" data-endposition=\"40:38:14:0:0\" data-complex=\"0\">Add the crushed garlic, marjoram, parsley, sage, and thyme to the beans, and stir<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"40:38:14:0:0\" data-endposition=\"40:38:32:0:0\" data-complex=\"0\">in 1 tsp salt and a generous grind of black pepper. Drizzle about 2 tbsp of the olive<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"40:38:32:0:0\" data-endposition=\"40:38:50:0:0\" data-complex=\"0\">oil over the beans. Turn the heat on to medium and bring to a boil. Reduce the heat<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"40:38:50:0:0\" data-endposition=\"40:38:65:0:0\" data-complex=\"0\">to low, cover partially, and let the beans simmer gently for about 30 minutes, or<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"40:38:65:0:0\" data-endposition=\"40:38:80:0:0\" data-complex=\"0\">until tender. Remove the herb sprigs and the garlic, if you like. (I usually remove<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"40:38:80:0:0\" data-endposition=\"40:38:96:0:0\" data-complex=\"0\">the sprigs but leave the garlic, as it becomes so soft that it eventually melts right<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"40:38:96:0:0\" data-endposition=\"40:39:0:0:0\" data-complex=\"0\">into the soup.)<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\" data-linebreak=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"40:39:0:0:0\" data-endposition=\"40:39:15:0:0\" data-complex=\"0\">While the beans are cooking, pour about 3 tbsp olive oil and the minced garlic<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"40:39:15:0:0\" data-endposition=\"40:39:30:8:0\" data-complex=\"0\">into a deep frying pan or saut\u00e9 pan and place over medium heat. Add the escarole\/<span data-hidespace=\"1\" data-backspace=\"1\" data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"40:39:30:8:0\" data-endposition=\"40:39:46:0:0\" data-complex=\"0\">Batavian endive, cover, and cook, stirring from time to time, for 5 to 8 minutes, or<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"40:39:46:0:0\" data-endposition=\"40:40:0:0:0\" data-complex=\"0\">until the greens have wilted. Season with a pinch of salt. Transfer the contents of the frying pan to the pan with the beans. Add the broth<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span>and a generous pinch of red pepper flakes and raise the heat to medium-high.<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span>Bring the soup to a boil and stir in the pasta. Cover partially and cook, stirring<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span>occasionally, until the pasta is al dente (the cooking time will depend on the brand<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span>and shape). Turn off the heat and let the soup sit for a minute or so. Ladle the soup into warmed shallow, rimmed bowls and drizzle a little olive oil<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span>over each serving. Top with a sprinkling of the cheeses and serve immediately.<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span>Pass additional cheese and red pepper flakes at the table.<\/span><\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Escarole is a popular ingredient in Italian soups, This pale green, curly leaf member of the chicory family is bitter like radicchio when raw. But like its scarlet cousin,\u00a0escarole loses its bitterness when cooked, taking on a subtle, almost nutty flavor\u00a0that it imparts to the broth. It also adds body to this nourishing springtime soup&#8230;.<\/p>\n<div class=\" [&hellip;]\"><a href=\"https:\/\/www.irenemilito.it\/en\/ditalini-and-cannellini-bean-soup-with-escarole\/\">Read More<\/a><\/div>\n","protected":false},"author":3,"featured_media":26854,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_bbp_topic_count":0,"_bbp_reply_count":0,"_bbp_total_topic_count":0,"_bbp_total_reply_count":0,"_bbp_voice_count":0,"_bbp_anonymous_reply_count":0,"_bbp_topic_count_hidden":0,"_bbp_reply_count_hidden":0,"_bbp_forum_subforum_count":0,"footnotes":""},"categories":[6572],"tags":[],"class_list":["post-26841","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-italian-recipes"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v23.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Ditalini and cannellini bean soup with escarole - IreneMilito.it<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.irenemilito.it\/en\/ditalini-and-cannellini-bean-soup-with-escarole\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Ditalini and cannellini bean soup with escarole\" \/>\n<meta property=\"og:description\" content=\"Escarole is a popular ingredient in Italian soups, This pale green, curly leaf member of the chicory family is bitter like radicchio when raw. 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