Tuscan White Bean And Escarole Soup With Tuna Recipe

Recipe By Slurrp

This Tuscan White Bean and Escarole Soup with Tuna is a hearty and flavorful dish that combines the earthy flavors of white beans and escarole with the richness of tuna. The soup is made with a base of sautéed onions, garlic, and celery, which are then simmered with chicken broth, white beans, and escarole. The tuna is added at the end to give the soup a boost of protein and a delicious seafood flavor. This soup is perfect for a cozy dinner on a cold night.

4.2
24 Rating -
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30minstotal
30m.total
Tuscan White Bean And Escarole Soup With Tuna
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Ingredients for Tuscan White Bean And Escarole Soup With Tuna Recipe

  • 1/2 tablespoon Olive Oil
  • 1/4 Onion, Diced
  • 1/2 cloves Cloves Garlic, Minced
  • 1/2 Stalks Celery, Diced
  • 1 cup Chicken Broth
  • 1/2 can White Beans, Drained And Rinsed
  • 1/4 Head Escarole, Chopped
  • 1/2 can Tuna, Drained
  • As required Salt And Pepper To Taste
  • as needed Fresh Parsley, For Garnish
  • as per your need Crusty Bread, For Serving

Directions: 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.
Nutrition
value
1414
calories per serving
132 g Fat51 g Protein5 g Carbs5 g FiberOther

Current Totals

  • Fat
    132g
  • Protein
    51g
  • Carbs
    5g
  • Fiber
    5g

MacroNutrients

  • Carbs
    5g
  • Protein
    51g
  • Fiber
    5g

Fats

  • Fat
    132g

Vitamins & Minerals

  • Calcium
    108mg
  • Iron
    3mg
  • Vitamin A
    353mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    11mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    95mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    14mg
  • Vitamin E
    18mg
  • Copper
    < 1mcg
  • Magnesium
    87mg
  • Manganese
    1mg
  • Phosphorus
    324mg
  • Selenium
    45mcg
  • Zinc
    3mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp