Thursday, July 23, 2009

Recipe of the Day

Tuscan White Bean and Escarole Soup
Submitted By: Kierstin Buchner

Preparation Time: 5 Minutes
Cooking Time: 30 Minutes
Serving Size: 4-6 Servings


Cannellini beans, sometimes also known as Tuscan White Beans, are loaded with nutrients your body needs. They help reduce cholesterol, prevent headaches and give you energy to spare. These beans are low in fat, high in fiber and provide a high quality of magnesium, fiber, iron and folate. They contain twice as much iron as beef. Maintaining high iron stores ensures a stable supply of hemoglobin. This carries energizing oxygen to every cell in the body, giving you energy to spare! Cannellini beans are a good source of molybdenum, which is a trace mineral that helps the body produce detoxifying enzymes. This prevents headaches that are caused by sulfites, a compound used to preserve baked goods, wine and various things. They help lower cholesterol because the high fiber content binds with fat to help flush it from the body. They are also loaded with folate, which helps lower levels homocysteine, which clogs arteries.


1/4 cup olive oil
1 onion, thinly sliced 1 stalk celery, sliced diagonally into 1/2 inch pieces
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3 cloves garlic, chopped
1 can diced tomatoes, including juice
1 can Tuscan white beans or cannellini beans, drained and rinsed
2 cups vegetable stock
2 cups water
3 cups escarole, cut width-wise into 1/2 inch strips
1 teaspoon fresh thyme leaves
1/2 teaspoon fresh rosemary, finely chopped
1 rind Parmigiano-Reggiano cheese
Grated Parmigiano-Reggiano, for garnish
Extra Virgin Olive Oil, for garnish


Heat olive oil in a pot over medium-high heat. Add the onion, celery, salt and pepper and cook until soft, about 3 minutes. Add the garlic and cook for 1 minute more. Add the tomatoes, beans, vegetable stock, water, escarole, thyme, rosemary and Parmigiano-Reggiano cheese rind. Bring to a boil, cover, and reduce heat to simmer for 30 minutes. Taste and make any final adjustments to seasoning.

To serve, ladle into bowls, drizzle with extra virgin olive oil and top with freshly grated Parmesan cheese.