FOODILY is moving homes! Before May 30th, please log in to keep your recipes and lists. Log in

Octopus & Ceci Bean Zuppa With Escarole

1 fave


Add a comment


2 1/2 to 3 pounds octopus tentacles, fresh or cooked and frozen

Grated rind of 1/2 lemon

1 garlic clove

1 small bay leaf

1 tablespoon kosher salt

2 ounces olive oil

2 garlic cloves, smashed

3/4 teaspoon Calabrian chiles (see Note), or 1/4- 1/2 teaspoon dried chile flakes

2 celery ribs, sliced

1 1/2 cups high-quality canned garbanzo (ceci) beans, and their liquid (see Note)

3/4 pound escarole, green parts only, blanched and chopped

Salt and freshly ground pepper to taste

You might also like

Classic Lentil Soup (Zuppa Di Lenticchie)
Tuscan Farro And Bean Soup (Zuppa Di Farro)
Ubriaco Zuppa Di Lenticchie (Drunken Lentil Soup)
Zuppa Di Lenticchie Usticese
Elizabeth Minchilli in Rome
Zuppa Di Farro
Self Magazine
Zuppa Di Pomodoro Fresco (Fresh Tomato Soup)
Pamela Salzman
Salt Cod Soup (Zuppa Di Baccala)
Jamie Oliver
Cioppino (San Francisco Version Of Zuppa Di Pesce)
Zuppa Dell'ortolano (Greengrocer's Soup With On...
Olive Garden Zuppa Toscana Soup