| Level: | Easy |
| Total: | 40 min |
| Prep: | 15 min |
| Cook: | 25 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 40 min |
| Prep: | 15 min |
| Cook: | 25 min |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 ounces deli-sliced hot capicola or coppa ham, chopped
- 1/2 red onion, chopped
- 5 cloves garlic (4 minced, 1 whole)
- 2 carrots, halved lengthwise and thinly sliced
- 2 stalks celery, thinly sliced
- 1 15-ounce can no-salt-added cannellini beans
- 1 15-ounce can no-salt-added petite diced tomatoes
- 2 tablespoons grated parmesan cheese, plus 1 small pieceparmesan rind
- Kosher salt and freshly ground pepper
- 4 thick slices whole-grain bread
- 1 small head escarole, chopped
Instructions
- Heat 1 tablespoon olive oil in a large heavy-bottomed pot over medium-high heat. Add the capicola, red onion and minced garlic. Cook, stirring, until the onion softens, about 2 minutes. Add the carrots and celery. Cook, stirring, until slightly softened, about 5 minutes. Add the beans, tomatoes, 2 cups water, the parmesan rind, 1/2 teaspoon salt and a few grinds of pepper. Bring to a simmer, then cover and cook until the vegetables are tender, 15 to 20 minutes. Remove the parmesan rind.
- Meanwhile, lightly toast the bread; rub both sides with the whole garlic clove and sprinkle with grated parmesan. Stir the escarole into the soup and cook, stirring occasionally, until wilted, about 5 minutes. Top each serving of soup with a piece of toast. Drizzle with the remaining 1 tablespoon olive oil.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 349 |
| Total Fat | 11 g |
| Saturated Fat | 3 g |
| Carbohydrates | 47 g |
| Dietary Fiber | 12 g |
| Sugar | 7 g |
| Protein | 18 g |
| Cholesterol | 11 mg |
| Sodium | 810 mg |
| Serving Size | 1 of 4 servings |
| Calories | 349 |
| Total Fat | 11 g |
| Saturated Fat | 3 g |
| Carbohydrates | 47 g |
| Dietary Fiber | 12 g |
| Sugar | 7 g |
| Protein | 18 g |
| Cholesterol | 11 mg |
| Sodium | 810 mg |
Reviews
Yum! Adding a parmesan rind to soups is the best kept secret. Makes a HUGE difference in flavor. Loved the escarole in here, and the capicola was a nice change from the typical bacon or pancetta pork product. Comforting, healthy, and yummy.
Delicious!
Killer indeed! I was missing some of the ingredients as I am sheltering in place as well as going easy on fat and carbs but did not let that stop me. Used a little less oil and a lot less garlic. Used pinto beans left from another recipe. No escarole so poured the finished soup over torn up leaves of red leaf lettuce. Skipped the bread and grated the Parmesan over the top
Yum!!!
This soup was good but you need the bread to make it killer delicious. I didn’t like adding the Parmesan grind because it made the soup have a strong Parmesan taste which was overpowering. I added more tomatoes , water, and salt, pepper , adobo seasoning and garlic salt to get the overpowering Parmesan taste out. It took most of the taste away. I didn’t add Parmesan cheese on top of my soup I liked it without the cheese I enjoy tasting the beans and veggies. I added Kale to my soup which made it yummy. I would make this soup again minus the Parmesan grind in the soup.
Really tasty as written, but used low sodium chicken broth for half the water. Came out great. A definite keeper!!
Absolutely fantastic recipe. Will make again soon. I did not have Parmesan Rind so I added Parm cheese to our bowls.
It was very tasty and I follow the recipe, no changes
I loved this recipe AS WRITTEN. I have to laugh at people who follow a recipe only to change half the ingredients. I don’t think they realize…they didn’t make the recipe. What is wrong with people??
Great recipe. Used 1 link of fresh chorizo and a small hunk of regular ham because that’s what I had on hand. Also, I used 1 cup of chicken broth and 1 cup of water. I also think this would be good with little meatballs and a handful of ditalini pasta in place of or in addition to the beans and ham. Good stuff!
Delicious – I followed the recipe pretty much as written. The only changes I made was I used vegetable stock instead of water and I added some fresh herbs only because I had them in the fridge. I would definitely make this again.