Recipe: Tuscan White Bean and Escarole Soup with Bruschetta

TUSCAN WHITE BEAN AND ESCAROLE SOUP

8 ounces dried white beans
1 1/2 tablespoons olive oil
2 cups chopped onion
1 cup diced carrots
2 teaspoons minced garlic
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon dried oregano
1 whole bay leaf
2 cups peeled, seeded, diced tomatoes (or use one 14 1/2 ounce can peeled tomatoes, drained and chopped)
1 1/2 quarts (6 cups) water or chicken stock
1 1/2 cups chopped escarole
FOR THE BRUSCHETTA:
6 slices sourdough bread (1/2-inch thick)
1 large garlic clove
1 tablespoon extra virgin olive oil (plus additional for serving)

Beans can be soaked 6 to 8 hours, or use the quick-soak method: Cover beans with 2 cups cold water. Bring to boil; boil 2 minutes. Cover, remove from heat and let stand 1 hour. Drain and continue with recipe.

In large soup pot over medium-high heat, heat 1 1/2 tablespoons oil and saute onions, carrots and garlic. Add dried herbs and bay leaf and saute 1 minute.

Add tomatoes, drained white beans and water or chicken stock. Bring to a boil. Lower heat and simmer until beans are tender (make sure liquid doesn't cook away completely), about 1 to 1 1/2 hours.

TO PREPARE THE BRUSCHETTA:
Before serving, rub each slice of bread with the cut garlic clove. Heat 1 tablespoons oil in a large saute pan and saute bread on both sides until golden brown.

TO SERVE:
Place 1 piece of bruschetta in a soup bowl and ladle soup over bread. Drizzle 1 to 2 teaspoons of extra virgin olive oil over each serving and serve immediately.

Makes 6 servings
Source: Blaine Nierman, Raleigh, in American Express Presents Top Chefs of the Triangle, 1996
From: lindaTN - 12-17-2000