Tuscan White Bean And Escarole Soup With Tuna Recipe

Cooking Directions

• STEP 1.Heat olive oil in a large pot over medium heat. Add onions, garlic, and celery and sauté until softened.
• STEP 2.Add chicken broth, white beans, and escarole to the pot. Bring to a boil, then reduce heat and simmer for 15 minutes.
• STEP 3.Stir in the tuna and cook for an additional 5 minutes. Season with salt and pepper to taste.
• STEP 4.Serve the soup hot, garnished with fresh parsley and a drizzle of olive oil.
• STEP 5.Cooking Tips: For extra flavor, you can add a Parmesan rind to the soup while it simmers. Remove it before serving. This soup can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.
• STEP 6.Storage and Serving: This soup can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving. Serve with crusty bread for a complete meal.

Cooking Tips

• For extra flavor, you can add a Parmesan rind to the soup while it simmers. Remove it before serving.

Storage and Serving

• This soup can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.
• Serve with crusty bread for a complete meal.