Tuscan White Bean Soup with Escarole

Name: Tuscan White Bean Soup with Escarole
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: Global
Ingredients: 0 teaspoons freshly ground black pepper; 237 milliliters chopped carrot; 1 teaspoons crushed red pepper; 454 grams cups chopped escarole (about; 1 teaspoon chopped fresh rosemary; 5 garlic cloves, minced; 850 grams no-salt-added Great Northern beans, rinsed and drained; 1 Tbsp olive oil; 473 milliliters finely chopped onion; 6 Tbsps shaved fresh Parmesan cheese; 43 grams Parmigiano-Reggiano cheese rind; 0 teaspoons salt; 2 fresh thyme sprigs; 473 milliliters organic vegetable broth; 237 milliliters water; 1 teaspoon white wine vinegar

Tuscan White Bean Soup with Escarole might be just the main course you are searching for. One serving contains 431 calories, 27g of protein, and 10g of fat. This recipe serves 4. This recipe covers 39% of your daily requirements of vitamins and minerals. Only It will be a hit at your Autumn event. From preparation to the plate, this recipe takes about 50 minutes. It is a good option if you're following a gluten free diet. If you have parmesan cheese, carrot, vegetable broth, and a few other ingredients on hand, you can make it. To use up the water you could follow this main course with the Watermelon-Peach Slushies as a dessert.

Instructions

Heat a large Dutch oven over medium-high heat.

Equipment you will use

Dutch Oven

Add oil to pan; swirl to coat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add onion, and saut for 4 minutes, stirring frequently.

Ingredients you will need

Onion

Add garlic, and saut for 30 seconds.

Ingredients you will need

Garlic

Add vegetable broth and the next 5 ingredients (through cheese rind); bring to a boil. Reduce heat, and simmer 10 minutes. Stir in escarole and carrot; cover and simmer for 15 minutes or until carrot is tender. Stir in red pepper, salt, black pepper, and vinegar.

Ingredients you will need

Vegetable Broth