Tuscan Bean and Escarole Soup with Parmesan Croutons
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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% |
Suggested Recipes
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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.
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.
Tags:
Soups and Stocks; Beans and Legumes; Vegetables; Cheese/Other Dairy; Bake; Boil/Simmer; Make-Ahead;
Source
Canadian Living Magazine: November 2007
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