Tuscan Soup
The weather might be cooling off, but the Sparkle kitchen is heating up for this week’s recipes! For a flavorful and hearty dinner, make Tuscan Soup.
Ingredients
- 2 Tbsp. olive oil, divided
- 4 oz. hot capicola ham, chopped
- 1 red onion, chopped
- 4 cloves garlic, minced
- 2 carrots, halved lengthwise and sliced
- 2 stalks celery, sliced
- 1 (15 oz.) can cannellini beans
- 1 (15 oz.) can diced tomatoes
- 2 cups water
- 2 Tbsp. freshly grated Parmesan cheese
- 1/2 tsp. salt
- 1/2 tsp. freshly ground black pepper
- 4 slices bread
- 1 clove garlic, whole
- 2 Tbsp. grated Parmesan cheese
- 1 small head escarole, chopped
Instructions
- In a large pot, heat 1 tablespoon olive oil over medium-high heat. Add ham, onion and garlic. Cook until onion softens. Add carrots and celery. Cook for an additional 5 minutes.
- Add beans, tomatoes, water, cheese, salt and pepper. Bring to a simmer, then cover and cook 15 to 20 minutes.
- Meanwhile, lightly toast bread. Rub both sides with whole garlic clove and sprinkle with Parmesan. Stir escarole in soup and cook until wilted, about 5 minutes. Serve soup into bowls and top each serving with one piece of toast. Drizzle with remaining oil.
