Tuscan White Bean Soup with Escarole

Tuscan White Bean Soup with Escarole Recipe
Photo: Johnny Autry; Styling: Cindy Barr
Don't toss those rinds from Parmesan or other hard cheeses; store in the freezer, and simmer in soup for added richness and flavor.

Yield:

Serves 4 (serving size: about 2 cups soup and 1 1/2 tablespoons cheese)

Recipe from

Cooking Light

Recipe Time

Hands-on: 15 Minutes
Total: 50 Minutes

Nutritional 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

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

Preparation

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.

Note:

Sidney Fry, MS, RD,

January 2012
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