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 

July 2015

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Credit: Eva Kolenko

Recipe Summary test

total:
30 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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