Fast & Fabulous: Tuscan White Bean & Escarole Soup with Tuna

When I came across this recipe for Tuscan White Bean & Escarole Soup with Tuna in the July issue of Food & Wine Magazine I was a little perplexed. Canned tuna in olive oil in a soup - seriously, Justin Chapple?While initially wary, once I noticed the über-healthy and delicious list of ingredients, I decided to take a chance. Thankfully my hunch paid off!  This healthy dish is a study in deliciousness and I've also discovered a wonderful wine to pair with making this recipe, be sure to use tuna packed in olive oil (I like solid albacore) which gives the soup nice body and flavor - resist the urge to substitute tuna packed in water! As suggested, garnish the soup with a delicious dusting of freshly grated Parmesan and also serve it with toasted or grilled slices of crusty French bread rubbed with a garlic clove which really makes the flavors "pop."As for a wine pairing, we sampled a couple bottles and a Sauvignon Blanc from Chile was too acidic and did nothing to enhance the flavor of the soup. The Clos de Nouys Vouvray Sec on the other hand, a 100% Chenin Blanc from France's Loire Valley, complemented the dish very nicely! The wine's slight sweetness took the edge off the acidity and it's flavors of apple, fig and almond really hit all the right hope you enjoy this soup as much as we do and have you ever been pleasantly surprised by a recipe or dish which expanded your culinary horizons? Please let me know in the comment section below!Cheers,SIGNATURE  "Fast & Fabulous: Tuscan White Bean & Escarole Soup with Tuna" Recipe Type: Soup Author: Justin Chapple, July Issue of Food & Wine Magazine Serves: 4 Ingredients

  • 1/4 cup extra-virgin olive oil
  • 1 onion, chopped
  • 3 garlic cloves, chopped
  • 10 oz. escarole, chopped
  • 2 teaspoons minced rosemary
  • 6 cups chicken stock
  • One 15-oz. can cannellini beans, drained and rinsed
  • 15 oz. tuna in olive oil, drained
  • Salt and pepper
  • Shredded Parmesan cheese and crusty bread for serving
  1. Heat the oil in a pot. Add the onions and garlic and cook over moderate heat, stirring occasionally, until softened, about 10 minutes. Add the escarole and rosemary and cook until the escarole is wilted, 3 minutes.
  2. Add the stock, beans and tuna and bring to a boil. Simmer over low heat for 5 minutes. Season with salt and pepper and serve the soup with shredded Parmesan and crusty bread.


Stephanie Miskew
Stephanie Miskew