Bean and Escarole Soup (or Crostini) – Organic Tuscany Cookbook
Hearty bean and escarole soup or crostini, perfect as an appetizer or main course. Serve with garlic toast for a Tuscan twist.
Ingredients
- 300g (10 oz) cooked cannellini or borlotti beans and the water they were cooked in
- 1 head escarole (or another curly bitter lettuce)
- 2 cloves garlic
- 2 small chilli peppers
- Olive oil
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