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Food

Tuscan Escarole and Bean Soup

Serves 6.

Written by
Tuscan Escarole and Bean Soup
This delicious dinner in a bowl is a snap. It pleases all palates and satisfies every age. And ultimately delivers the comfort of healthy ingredients in a single bowl.

Ingredients

  • 2 Tbsp (30 mL) extra-virgin olive oil
  • 1 small cooking onion, peeled and diced
  • 2 celery stalks, diced
  • 1 large carrot, peeled and diced
  • 2 garlic cloves, minced
  • 3 cups (750 mL) low-sodium chicken stock
  • 1 - 14 oz (398 g) can diced tomatoes, including juice
  • 1/2 cup (125 ml) dry orzo pasta or Arborio rice
  • 1 Tbsp (15 mL) each of finely chopped fresh basil and oregano
  • 1 - 14 oz (398 g) can cannellini beans, drained and rinsed
  • 1 head escarole, washed, rinsed, and coarsely chopped
  • 6 Tbsp (90 mL) coarsely shredded low-sodium Parmesan cheese
  • Salt and freshly ground black pepper, to taste

Nutrition

Per serving:

  • calories 217
  • protein 11g
  • fat 8g
    • saturated fat 2g
    • trans fat 0g
  • carbohydrates 29g
    • sugars 5g
    • fibre 7g
  • sodium 417mg

Directions

01
Heat olive oil in large, heavy saucepan. Add onion, celery, and carrot, and sauteu0301 over medium heat, stirring often with wooden spoon until soft and beginning to turn golden, about 12 minutes. Add garlic during last 2 minutes of sauteu0301ing, and stir to prevent burning.
02
Add 1/4 cup (60 mL) chicken stock to deglaze pan. Then add remaining stock, diced tomatoes and their juices, and orzo. Bring to a boil. Reduce heat. Stir in basil and oregano. Cover and simmer until orzo is cooked, about 10 minutes. Stir in beans and heat through.
03
Remove from heat. Stir in escarole until wilted. Serve with generous 1 Tbsp (15 mL) Parmesan on top of each bowl. Add salt and pepper to taste.

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