Name: Tuscan White Bean and Escarole Soup with Tuna
Total time: 30 min
Yield: 4
Ingredients: 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

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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Tuscan White Bean and Escarole Soup with Tuna

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