Labadie Recipe Database

Labadie Recipe Database

id	3969
Name	Tuscan White Bean and Escarole Soup with Tuna
Main Dish Category	Soup, Stew and Chili
Secondary Dish Category	Vegetarian,
Main Ingredient	Escarole
Other Ingredient	Chicken Broth
Number of People	4
List of Ingredients	1/4 cup extra-virgin olive oil 1 onion, chopped 3 garlic cloves, chopped 10 oz. escarole, chopped 2 tsp. minced rosemary 6 cups chicken stock 15 oz. can cannellini beans, drained and rinsed 15 oz. tuna in olive oil, drained salt and pepper shredded parmesan cheese and crusty bread for serving
Description	Heat the oil in a pot. Add the onion and grlic 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 stock, beans and tuna and bring to a boil. Simmer over low heat for 5 minutes. Season with salt and pepper. Serve soup with shredded parmesan and crusty bread.
Time	30 minutes
Cooking Type	StoveTop
Difficulty (1-5)	1
Notes	Very good!
Origin	magazine
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