2ounces deli sliced hot capicola or 2 ounces coppa ham, chopped
1⁄2red onion, chopped
5garlic cloves (4 minced, 1 whole)
2carrots, halved lengthwise and thinly sliced
2stalkscelery, thinly sliced
15ounces no salt added cannellini beans
15ounces no salt added petite diced tomatoes
2tablespoons grated parmesan cheese, plus 1 small piece parmesan rind
kosher salt, to taste
fresh ground pepper, to taste
4 thick slices whole grain bread
1small head escarole, chopped
NUTRITION INFO
Serving Size: 1 (418) g
Servings Per Recipe:4
Calories: 227.5
Calories from Fat 78 g34 %
Total Fat 8.7 g13 %
Saturated Fat 1.6 g8 %
Cholesterol 2.2 mg 0 %
Sodium 424.8 mg 17 %
Total Carbohydrate30 g 9 %
Dietary Fiber 12.4 g49 %
Sugars 7.5 g30 %
Protein 9.9 g 19 %
DIRECTIONS
Heat a tablespoon olive oil in a large heavy-bottomed pot over medium-high heat.
Add the capicola, red onion, and minced garlic.
Cook, stirring, until the onion softens, about 2 minutes.
Add the carrots and celery.
Cook, stirring, until slightly softened, about 5 minutes.
Add the beans, tomatoes, 2 cups water (I used chicken broth), the parmesan rind, 1/2 teaspoon salt, and a few grinds of pepper.Bring to a simmer, then cover and cook until the vegetables are tender, 15 to 20 minutes.Remove the parmesan rind.
Meanwhile, lightly toast the bread and rub both sides with the whole garlic clove and sprinkle with grated parmesan.
Stir the escarole into the soup and cook, stirring occasionally, until wilted, about 5 minutes.
Top each serving of soup with a piece of toast.
Drizzle with the remaining 1 tablespoon olive oil.
