Fire Roasted Tomato, White Bean and Escarole Soup

Muir Glen Fire Roasted Tomato, White Bean and Escarole Soup Recipe


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

olive oil

salt and pepper to taste

Prep time: 30 minutes  |  Total time: 30 minutes

Winning recipe from 2013 Fire Roasted Tomato Soup and Chili Throwdown. Submitted by Anne Smith.

Preparation & Directions

  1. Drain and rinse beans.

  2. Wash and chop escarole.

  3. Peel and chop garlic.

  4. Cut baguette into 1/2 inch cubes. Toast cubes in a 350 degree oven for 10 minutes until crispy.

  5. 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.

  6. Add tomatoes, sautéing briefly.

  7. Add white beans and stir to combine.

  8. Add broth and one ounce chopped Parmesan.  Bring to a simmer and simmer for five minutes.

  9. Serve soup with croutons and sprinkle with remaining Parmesan.