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.
- Portion size 8 servings
- Credits : Canadian Living Magazine: November 2007
MethodParmesan 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 facts Per serving: about
- Sodium 644 mg
- Protein 8 g
- Calories 175.0
- Total fat 7 g
- Cholesterol 4 mg
- Saturated fat 2 g
- Total carbohydrate 22 g
- Iron 18.0
- Folate 38.0
- Calcium 12.0
- Vitamin A 25.0
- Vitamin C 28.0