Panna Cotte

This is yet another all time favorite. It is also supremely easy to make, comforting and delicious.


  • 2 cups of navy/white kidney beans
  • 1 bunch of escarole
  • 1 chopped onion
  • 1 1/2 teaspoon garlic paste/crushed garlic
  • 1/2 cup freshly squeezed lemon juice
  • 1/2 cup freshly grated parmesan cheese.
  • Black pepper
  • Salt
  • Pieces of crusty bread

Here’s how we do it:

  1. Soak the beans overnight (at least 6 hours). Drain and wash.
  2. Chop and sauté the onion.
  3. Add the sautéed onion, 3-4 cups of water, 1 teaspoon salt (or to taste) to the beans and cook this mixture. The easiest way is to pressure cook the beans/water/salt/onion mixture.
  4. Separately, wash 1 bunch escarole, remove the core, tear up the leaves and sauté them (in a different pot) in olive oil along with 1 ½ teaspoon of garlic paste/crushed garlic. When sautéing, start at high heat then lower it so escarole wilts and the garlic does not burn.
  5. Add the cooked beans to the cooked wilted escarole/garlic mix.
  6. Add black pepper, freshly squeezed lemon juice to taste. Mix it all in gently. Cook 4-5 minutes at low-medium heat to evaporate some liquid.
  7. Add some crusty bread pieces and mix them in.
  8. Place the soup in oven safe bowls, top with freshly grated parmesan cheese and heat in the oven at 250F to melt the the cheese. 
  9. All done!

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