This dish is admittedly Italian in origin, but it works so well with ingredients available in Catalunya that I think we can afford a little poetic license. It also makes good use of escarole, which is, sadly, underrated. A fairly bitter leaf that’s more traditionally used as a basis for the xató sallad on the Costa Daurada (escarole dressed in Romesco sauce and garnished with salt cod, anchovies and tuna), it’s a great cooking lettuce.
This soup is ridiculously easy, but tasty enough to serve as a mid-week supper to friends. Or, as I like to do, decant into some mugs from a large flask and have as a wintry picnic after a long, blustery walk on the beach.
INGREDIENTS (Serves 6)
- Olive oil
- 4 cloves garlic, thinly sliced
- 2 heads escarole lettuce, washed, leaves separated
- 2 liters vegetable or chicken stock
- 500 g cooked white beans (mongetes)
- 100 g Parmesan, grated (rind reserved)
- Salt and black pepper
METHOD
- Saute the garlic in olive oil over a medium heat until softened, do not brown.
- Add the escarole lettuce and stir until wilted slightly, then add the stock, white beans and Parmesan rind.
- Bring to a boil then simmer for about five minutes to bring the flavors together. Serve topped with shredded Parmesan.
- Season well and sprinkle with grated Parmesan.
- Serve with lots of crusty bread.
Tara Stevens is a food writer and cook who splits her time between Barcelona and her little cooking school in the Fez Medina. Passionate about Spanish and Moroccan cuisine, she takes traditional recipes and gives them a modern makeover using local and seasonal ingredients. Follow Tara on Instagram @courtyardkitchenfez and Twitter @taralstevens.