AmyZoe’s Tuscan Bean Soup

READY IN: 40mins

INGREDIENTS

  • 2tablespoonsextra virgin olive oil
  • 2ounces deli sliced hot capicola or 2 ounces coppa ham, chopped
  • 12 red 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 g 34 %

    Total Fat 8.7 g 13 %

    Saturated Fat 1.6 g 8 %

    Cholesterol 2.2 mg 0 %

    Sodium 424.8 mg 17 %

    Total Carbohydrate30 g 9 %

    Dietary Fiber 12.4 g 49 %

    Sugars 7.5 g 30 %

    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.
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