Tuscan Bean Soup

Total Time:
40 min
Prep:
15 min
Cook:
25 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 2 ounces deli-sliced hot capicola or coppa ham, chopped
  • 1/2 red onion, chopped
  • 5 cloves garlic (4 minced, 1 whole)
  • 2 carrots, halved lengthwise and thinly sliced
  • 2 stalks celery, thinly sliced
  • 1 15 -ounce can no-salt-added cannellini beans
  • 1 15 -ounce can no-salt-added petite diced tomatoes
  • 2 tablespoons grated parmesan cheese, plus 1 small pieceparmesan rind
  • Kosher salt and freshly ground pepper
  • 4 thick slices whole-grain bread
  • 1 small head escarole, chopped
Directions
  • Heat 1 tablespoon olive oil in a large heavy-bottomed pot over medium-high heat. Add the capicola, red onion and minced garlic. Cook, stirring, until the onion softens, about 2 minutes. Add the carrots and celery. Cook, stirring, until slightly softened, about 5 minutes. Add the beans, tomatoes, 2 cups water, the parmesan rind, 1/2 teaspoon salt and a few grinds of pepper. Bring to a simmer, then cover and cook until the vegetables are tender, 15 to 20 minutes. Remove the parmesan rind.

  • Meanwhile, lightly toast the bread; rub both sides with the whole garlic clove and sprinkle with grated parmesan. Stir the escarole into the soup and cook, stirring occasionally, until wilted, about 5 minutes. Top each serving of soup with a piece of toast. Drizzle with the remaining 1 tablespoon olive oil.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews
    TUSCAN_TUNA_BEANS_016.tif

    Not what you're looking for? Try:

    Tuscan Beans With Tuna

    Recipe courtesy of Food Network Kitchen