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–+ servings
5 from 6 votes
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Tuscan White Bean Soup

* You can also use baby spinach, arugula, or kale if you prefer--whatever greens you have on hand!
Course Appetizer, Side Dish, starter
Cuisine Italian
Keyword escarole and bean soup with tomatoes, escarole soup vegan, tuscan white bean and escarole soup, tuscan white bean escarole soup, tuscan white bean soup vegan, tuscan white bean soup with escarole, vegan escarole soup, vegetarian escarole soup, vegetarian tuscan white bean soup, white bean escarole soup vegan
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 6 -8
Calories 82 kcal
Author Catherine Katz

Ingredients

  • 3 Tbsp extra virgin olive oil
  • 3 shallots peeled and chopped
  • 4 cloves garlic minced
  • 1 15 oz can organic diced tomatoes
  • 3 large cans 1 lb 13 oz white northern beans, rinsed and drained
  • 1 cup white wine
  • 6 cups water
  • 2 bay leaves
  • 1 1/2 Tsp dry thyme or 2 Tbsp fresh
  • 1/2 tsp dry rosemary
  • 3/4 tsp salt
  • fresh ground pepper
  • 3 Tbsp stone-ground cornmeal medium grind
  • 2 cups fresh escarole* rinsed and chopped

Instructions

  1. Heat oil in a large cast iron dutch oven (I like Le Creuset but any heavy bottom deep pan will do) over high heat, add the garlic and shallots and sautée for 4-5 minutes.
  2. Add the thyme, rosemary, bay leaves and continue to sautée over medium heat for another 5 minutes.
  3. Add the white wine, diced tomatoes (with their juice), and salt and continue to cook for a few more minutes while stirring.
  4. Add water and bring to a boil, reduce heat and add the drained beans to the pot and stir gently.
  5. Continue to simmer covered for another 25-30 minutes.
  6. Add the stone ground corn meal, one tablespoon at a time, stirring in between each so it doesn't clump.
  7. Turn off the heat and add the escarole while the soup is still hot (or whatever greens you prefer); keep covered for at least 5 minutes for the greens to cook down or until ready to serve.
  8. If you'd like your soup a little creamier, here is what I recommend you do, right before you put in the greens, use a smart stick hand blender to grind some of the beans to the desired creaminess (see the video clip below).

Recipe Video