Recipe courtesy of Food Network Kitchen
Save Recipe Print
Tuscan Bean Soup
Total:
40 min
Prep:
15 min
Cook:
25 min
Yield:
4 servings
Level:
Easy
Total:
40 min
Prep:
15 min
Cook:
25 min
Yield:
4 servings
Level:
Easy

Ingredients

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.

Get the Recipe

Over-the-Top Snickers Dessert

Get that classic Snickers flavor in every bite of this over-the-top pie.

IDEAS YOU'LL LOVE

Tuscan Barley Soup

Recipe courtesy of Giada De Laurentiis

Black Bean Soup

Recipe courtesy of Dave Lieberman

Escarole and Bean Soup

Recipe courtesy of Giada De Laurentiis

Tuscan Vegetable Soup

Recipe courtesy of Ellie Krieger

Instant Pot Black Bean Soup

Recipe courtesy of Food Network Kitchen

Minestrone Soup with Pasta, Beans and Vegetables

Recipe courtesy of Robin Miller

10-Minute White Bean Soup with Toasted Cheese and Tomato

Recipe courtesy of Food Network Kitchen

Minestrone Soup

Recipe courtesy of Ellie Krieger

Lentil Soup

Recipe courtesy of Alton Brown

Browse Reviews By Keyword