Tuscan White Bean and Escarole Soup with Tuna

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To help make his white bean soup even more nourishing and delicious, F&W’s Justin Chapple adds plenty of escarole. Slideshow: More Tuna Recipes 

By
Justin Chapple
Justin Chapple
Justin Chapple
Justin Chapple is a chef, recipe developer, food writer, video host, and cookbook author. In addition, he is the culinary director-at-large of Food & Wine and host of their video series, Mad Genius Tips, for which he was nominated twice for a prestigious James Bead Award.
Food & Wine's Editorial Guidelines
Updated on July 1, 2015
Tuscan White Bean and Escarole Soup with Tuna
Photo: Eva Kolenko
Total Time:
30 mins
Yield:
4
Cook Mode (Keep screen awake)

Ingredients

  • 1/4 cup extra-virgin olive oil

  • 1 onion, chopped

  • 3 garlic cloves, chopped

  • 10 ounces escarole, chopped

  • 2 teaspoons minced rosemary

  • 6 cups chicken stock or low-sodium broth

  • One 15-ounce can cannellini beans, drained and rinsed

  • 15 ounces tuna in olive oil, drained

  • Salt

  • Pepper

  • Shredded Parmesan cheese and crusty bread, for serving

Directions

  1. Heat the oil in a pot. Add the onion and garlic and cook over moderate heat, stirring occasionally, until softened, about 10 minutes. Add the escarole and rosemary and cook until the escarole is wilted, 3 minutes. Add the stock, beans and tuna and bring to a boil. Simmer over low heat for 5 minutes. Season with salt and pepper. Serve the soup with shredded Parmesan and crusty bread.

Originally appeared: July 2015

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