Fast & Fabulous: Tuscan White Bean & Escarole Soup with Tuna
July 17, 2015 / Stephanie Miskew / 12 Comments
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 it.
When 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 2009 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 notes.
I hope you enjoy this soup as much as we did and have you ever been pleasantly surprised by a recipe or dish which expanded your culinary horizons? Please let us know in the comment section below!
"Fast & Fabulous: Tuscan White Bean & Escarole Soup with Tuna"Author: Justin Chapple, July Issue of Food & Wine MagazineRecipe type: SoupServes: 4Ingredients
- ¼ 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
- 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.
- 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.
July 17, 2015 / Stephanie Miskew / 12 Comments
Stephanie Miskew thinks life is better with wine and she wants to help you enjoy it to the fullest! As a Certified Sommelier, her real world advice on tasting wine like a pro, discovering which wines you truly love, picking the perfect bottle for any occasion and creating magical food and wine pairings will have you looking like a wine expert in any situation.
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