Fire Roasted Tomato, White Bean and Escarole Soup
1 28-ounce can Muir Glen Fire Roasted Tomatoes
1 14-ounce can white cannelinni beans
1 head escarole, chopped
4 cups chicken or vegetable broth
4 cloves garlic
2 ounces fresh Parmesan cheese
Baguette for fresh croutons
salt and pepper to taste
Winning recipe from 2013 Fire Roasted Tomato Soup and Chili Throwdown. Submitted by Anne Smith.
Preparation & Directions
Drain and rinse beans.
Wash and chop escarole.
Peel and chop garlic.
Cut baguette into 1/2 inch cubes. Toast cubes in a 350 degree oven for 10 minutes until crispy.
In a large pot, sauté garlic in olive oil over medium heat. After a minute of cooking, add escarole and sauté until wilted, about 4-5 minutes. Be sure to stir regularly to avoid burning garlic.
Add tomatoes, sautéing briefly.
Add white beans and stir to combine.
Add broth and one ounce chopped Parmesan. Bring to a simmer and simmer for five minutes.
Serve soup with croutons and sprinkle with remaining Parmesan.