I love this soup, and after returning from Tuscany I set out to create my own version with no salt added. The Romano cheese, as I use here, naturally adds just the right touch of saltiness. I prefer escarole for its gentle bitterness, but if it’s hard to find where you live, substitute any greens you love — spinach works beautifully.
Tuscan Bean Soup
2-4
servings20
minutesIngredients
1/4 cup 1/4 extra virgin olive oil
1/2 cup 1/2 onion, chopped
4-6 4-6 garlic cloves, sliced (you decide how many - I use six)
2-10 oz. 2-10 cans of prepared cannellini beans, rinsed
1 qt. 1 chicken stock, low sodium (or vegetable stock)
1 head 1 escarole, washed and chopped
1/4 cup 1/4 grated Romano cheese
1/2 tsp. 1/2 black cracked pepper
1 cup 1 water
Directions
- Add the olive oil, onions, and garlic to a pot on low heat to allow the garlic and onion to slowly infuse the oil. When the garlic begins to turn light golden, go to step two.
- Add the stock, water, pepper, and beans and bring to a boil.
- Cover the pot, lower the heat to a slow and low simmer for 15 minutes.
- Add the escarole, fold it into the soup, put the lid on, and simmer for five minutes
- Remove the soup from the heat, let it rest for five minutes, then stir in the Romano cheese
- Serve with a drizzle of extra virgin olive oil and more cheese.
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