Tuscan Bean Soup

Total Time:
40 min
15 min
25 min

4 servings

  • 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
  • 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.

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