Tuscan Bean and Escarole Soup with Parmesan Croutons Tuscan Bean and Escarole Soup with Parmesan Croutons

Author: Canadian Living

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


Parmesan Croutons:


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 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
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Tuscan Bean and Escarole Soup with Parmesan Croutons