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
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
Shredded Parmesan cheese and crusty bread, for serving
How to Make It
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.
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