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. Slideshow: More Tuna Recipes 

Tuscan White Bean and Escarole Soup with Tuna
Photo: Eva Kolenko
Total Time:
30 mins


  • 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


  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.

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