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!
Tuscan Bean and Greens Soup over Garlic Toast
(Chloe’s Kitchen, Chloe Coscarelli)
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)
1 head escarole, roughly chopped
1 large tomato, seeded and finely chopped
freshly ground black pepper
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.
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.