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Tuscan White Bean Soup with Escarole

Photo: Johnny Autry; Styling: Cindy Barr
Hands-on time 15 mins
Total time 50 mins
Yield Serves 4 (serving size: about 2 cups soup and 1 1/2 tablespoons cheese)
Don't toss those rinds from Parmesan or other hard cheeses; store in the freezer, and simmer in soup for added richness and flavor.

Ingredients

  • 1 tablespoon olive oil
  • 2 cups finely chopped onion
  • 5 garlic cloves, minced
  • 2 cups organic vegetable broth
  • 1 cup water
  • 1 teaspoon chopped fresh rosemary
  • 2 (15-ounce) cans no-salt-added Great Northern beans, rinsed and drained
  • 2 fresh thyme sprigs
  • 1 (1 1/2-ounce) piece Parmigiano-Reggiano cheese rind
  • 8 cups chopped escarole (about 1 pound)
  • 1 cup chopped carrot
  • 1/2 teaspoon crushed red pepper
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 teaspoon white wine vinegar
  • 6 tablespoons shaved fresh Parmesan cheese

Nutrition Information

  • calories 225
  • fat 7.1 g
  • satfat 2.1 g
  • monofat 3.2 g
  • polyfat 0.6 g
  • protein 10.9 g
  • carbohydrate 31.2 g
  • fiber 9.7 g
  • cholesterol 8 mg
  • iron 2.7 mg
  • sodium 644 mg
  • calcium 220 mg

How to Make It

  1. Heat a large Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add onion, and sauté for 4 minutes, stirring frequently. Add garlic, and sauté for 30 seconds. Add vegetable broth and the next 5 ingredients (through cheese rind); bring to a boil. Reduce heat, and simmer 10 minutes. Stir in escarole and carrot; cover and simmer for 15 minutes or until carrot is tender. Stir in red pepper, salt, black pepper, and vinegar. Remove and discard rind; sprinkle soup with shaved cheese.