Tuscan Bean and Greens Soup over Garlic Toast

I think this is one of the best soups I’ve ever made. It’s another one from Chloe’s Kitchen, and it’s a keeper! I have never cooked with escarole before, have you? I honestly wasn’t even sure what escarole was. 🙂 Once I started chopping my tomato, I realized that it was past its prime, so I subbed in a can of diced tomatoes. That worked just fine. Don’t leave out the garlic bread, because that’s what makes this dish!

rating: 9.6

Tuscan Bean and Greens Soup over Garlic Toast
(Chloe’s Kitchen, Chloe Coscarelli)

serves 8


2 15-ounce cans cannellini or other white beans, rinsed and drained, divided into two bowls
3 cups vegetable broth, divided
2 tbsp olive oil
1 onion, chopped
3 cloves garlic, minced
1/8 tsp crushed red pepper (I omitted)
sea salt
1 head escarole, roughly chopped
1 large tomato, seeded and finely chopped
freshly ground black pepper

Garlic Toast
1/4 cup olive oil
3 cloves garlic, pressed
8 slices baguette, crust removed



1. In a food processor, prepare the bean puree by combining 1 can beans with 1 cup broth, and process until completely smooth. Set aside.
2. In a large pot, heat oil and saute onions until soft. Add garlic, red pepper, and 1/4 tsp sea salt. Stir quickly, then immediately add escarole and stir occasionally, until escarole is soft and wilted. Do not let brown. Add remaining 2 cups broth, tomatoes, remaining 1 can beans, bean puree, and another 1/4 tsp salt. Cover and bring to a boil. Reduce heat and simmer for 20 minutes. Season with pepper and adjust salt to taste.

Garlic Toast:

1. In a small bowl, mix oil and garlic until combined. Brush each slice of bread on both sides with garlic oil and arrange them on a baking sheet.
2. Broil for 1-2 minutes on each side, or until crisp and lightly browned. Watch the toast carefully; it can burn very quickly.

To serve: Place a slice of garlic toast at the bottom of each soup bowl and ladle the soup on top.


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