Tested till perfect Tuscan Bean and Escarole Soup with Parmesan Croutons

Tuscan Bean and Escarole Soup with Parmesan Croutons

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.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: November 2007

Recipe5 out of 5 based on 1 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 8


  • 1 tbsp 1tbspextra-virgin olive oil
  • 1 1oniononions, diced
  • 2 2cloves garlic, minced
  • 1 1carrotcarrots, diced
  • 1 1stalk celery, diced
  • 1/2 tsp 1/2tspdried basil or oregano
  • 1/4 tsp 1/4tspsalt
  • 1/4 tsp 1/4tsppepper
  • 2 cups 2cupssodium-reduced chicken stock
  • 1 can (28 oz/796 mL) 1can (28 oz/796 mL)diced tomatotomatoes
  • 1 can (19 oz/540 mL) 1can (19 oz/540 mL)romano beansromano beans, drained and rinsed
  • 1 1zucchinizucchinis, diced
  • 4 cups (1 L) 4cups (1 L)coarsely chopped escarole, (about half bunch)

Parmesan Croutons:

  • 2 cups (500 mL) 2cups (500 mL)cubed (1/4 inch/5 mm) day-old bread
  • 1/3 cup 1/3cupgrated Parmesan cheese
  • 2 tbsp 2tbspextra-virgin olive oil
  • 1 pinch 1pinchsalt
  • 1 pinch 1pinchcayenne pepper
To change the number of servings, enter the number, then press "calculate". or reset


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.

Nutritional Information Per serving: about

cal 175 pro 8g total fat 7g sat. fat 2g
carb 22g fibre 5g chol 4mg sodium 644mg

% RDI:

calcium 12 iron 18 vit A 25 vit C 28
folate 38
All rights reserved. TVA Group Inc. 2015