Tuscan White Bean Soup with Escarole

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)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 15 Minutes
Total: 50 Minutes

Nutritional Information

Amount per serving
  • Calories: 225
  • Fat: 7.1g
  • Saturated fat: 2.1g
  • Monounsaturated fat: 3.2g
  • Polyunsaturated fat: 0.6g
  • Protein: 10.9g
  • Carbohydrate: 31.2g
  • Fiber: 9.7g
  • Cholesterol: 8mg
  • Iron: 2.7mg
  • Sodium: 644mg
  • Calcium: 220mg

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. 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.
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