Tuscan White Bean and Escarole Soup with Tuna

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

  • Total Time:
  • Servings: 4

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  • 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

How to make this recipe

  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.

Contributed By Published July 2015

1036243 recipes/tuscan-white-bean-and-escarole-soup-tuna 2015-06-18T15:32:04+00:00 Justin Chapple weeknight-dinner|lunch|4|soups-and-stews|healthy|fast|make-ahead july-2015 recipes,tuscan-white-bean-and-escarole-soup-tuna 1036243

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