Tuscan Bean & Escarole Soup
 

Tuscan Bean and Escarole Soup with Parmesan Croutons
by Alison Kent and The Canadian Living Test Kitchen

The slight bitterness of escarole in this hearty all-season soup balances the sweet richness of carrots, tomatoes and beans. If you can't find escarole, curly endive is a good substitute. It adds a touch of bitterness and needs just a minute or two more cooking.

Servings: 8
Ingredients:
Nutritional Info
Per serving: about -
cal 175
pro 8 g
total fat 7 g
sat. fat 2 g
carb 22 g
fibre 5 g
chol 4 mg
sodium 644 mg
% RDI: -
calcium 12%
iron 18%
vit A 25%
vit C 28%
folate 38%

1 tbsp (15 mL) extra-virgin olive oil
1 onion, diced
2 cloves garlic, minced
1 each carrot and stalk celery, diced
1/2 tsp (2 mL) dried basil or oregano
1/4 tsp (1 mL) each salt and pepper
2 cups (500 mL) sodium-reduced chicken stock
1 can (28 oz/796 mL) diced tomatoes
1 can (19 oz/540 mL) romano beans, drained and rinsed
1 zucchini, diced
4 cups (1 L) coarsely chopped escarole (about half bunch)
Parmesan Croutons:
2 cups (500 mL) cubed (1/4 inch/5 mm) day-old bread
1/3 cup (75 mL) grated Parmesan cheese
2 tbsp (25 mL) extra-virgin olive oil
Pinch each salt and cayenne pepper

Preparation:
Parmesan Croutons: In bowl, toss together bread, Parmesan cheese, oil, salt and cayenne; spread on rimmed baking sheet. Bake in 350°F (180°C) oven until golden and crisp, about 10 minutes. Let cool. (Make-ahead: Store in airtight container for up to 5 days.)

In Dutch oven, heat oil over medium-high heat; fry onion, garlic, carrot, celery, basil, salt and pepper, stirring often, until softened, about 8 minutes.

Stir in 2-1/2 cups (625 mL) water, stock, tomatoes and beans; bring to boil. Reduce heat, cover and simmer for 25 minutes.

Add zucchini; cook for 5 minutes. Stir in escarole; cook until wilted, 5 minutes. (Make-ahead: Let cool for 30 minutes; refrigerate, uncovered, until cold. Transfer to airtight container and refrigerate for up to 2 days.)

Ladle into bowls and garnish with croutons.

Source-Canadian Living Magazine: November 2007

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I make this soup once every few weeks. My family (and even my kids!) and I just love it. It is very healthy and hearty and just comforting to eat.

I do leave out the Zucchinni and up the chopped tomato though, I just find the texture of the zucchini in the soup to be wierd but you may like it. I don't usually bother with the parmesan croutons either and just spoon freshly grated parmesan in the soup. Fantastic.

That sounds yummy. I've never seen romano beans but they look a lot like black-eyed peas? Or even white limas might be nice. :p I love the flavor of escarole. Even more with beans. Thanks.

These are the ones I buy:-

http://www.unico.ca/images/products/...6780000248.jpg

http://www.istockphoto.com/file_thum...mano_beans.jpg

How well does it freeze?
I make a lot of soups to keep in the freezer for easy meals but I've never frozen a bean soup...

I saw that first one when I looked them up. I don't believe I've seen them locally, but maybe that's 'cause I wasn't looking for them. :) I'll definitely check it out.

I've not tried freezing it. I meant to save some last time to try that but ended up eating it all.

According to my googlefu, borlotti and/or cranberry beans can be substituted for romano beans. I've never seen romano beans on a shelf here, and I buy a lot of beans--navy, cannellini, kidney, black, etc. I'll look when I go to the giant grocery store tonight for my shopping.