![Tuscan White Bean and Escarole Soup with Tuna](https://cdn.statically.io/img/www.foodandwine.com/thmb/x0xuDb3w0OgR78GFSCzgDE9T4jE=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/tuscan-white-bean-and-escarole-soup-with-tuna-ft-mmbook2015-c62043d390c44e1e9ef938f8728427a3.jpg)
Ingredients
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1/4 cup extra-virgin olive oil
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1 onion, chopped
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3 garlic cloves, chopped
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10 ounces escarole, chopped
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2 teaspoons minced rosemary
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6 cups chicken stock or low-sodium broth
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One 15-ounce can cannellini beans, drained and rinsed
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15 ounces tuna in olive oil, drained
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Salt
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Pepper
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Shredded Parmesan cheese and crusty bread, for serving
Directions
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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.