Recipe: White Bean-Escarole Soup with Polenta Croutons

WHITE BEAN-ESCAROLE SOUP WITH POLENTA CROUTONS

"The crunchy polenta croutons are good on virtually any kind of soup - even your favorite canned selection. The croutons make a nice snack or appetizer to serve at a dinner party."

FOR THE POLENTA CROUTONS:
Half a 24-ounce package basil-flavored ready-made polenta, sliced into 1/3-inch thick rounds
1/2 cup grated Parmesan cheese, divided use
FOR THE SOUP:
1 tablespoon extra-virgin olive oil, plus more for garnish
2 garlic cloves, minced
1 sprig fresh thyme
1 head (1 pound) escarole, chopped
6 cups low sodium canned chicken broth
1 tablespoon tomato paste
1 cup broccolini or broccoli florets, steamed tender
2 cans (15 1/2 ounces each) white cannellini beans, rinsed and drained
1/3 cup coarsely chopped flat-leaf parsley
Salt and freshly ground black pepper (to taste)

TO MAKE THE POLENTA CROUTONS:
Preheat the broiler to high and place the oven rack on the highest rung.

Line a large baking sheet with foil and lightly coat with olive oil cooking spray. Arrange the polenta rounds on the sheet and lightly spray with the oil.

Broil, watching closely, for 3 to s minutes, until the polenta begins to turn golden brown and crispy. Turn and sprinkle 1/4 cup Parmesan cheese over top. Broil 3 to 5 minutes longer, until golden brown. Remove from the oven and set aside to cool on sheet.

TO MAKE THE SOUP:
Meanwhile, heat the oil in a large pot over a medium flame. Add the garlic, thyme, and escarole and cook, stirring, until the escarole is wilted, about 3 minutes.

Add the stock and paste and bring to a boil. Add the broccolini, beans, and parsley; lower the heat and simmer for 5 minutes. Season to taste with salt and pepper.

TO SERVE:
Slice the polenta into 4 pieces. Ladle the soup into bowls and top with a few polenta croutons, a few drops of olive oil, and the remaining 1/4 cup Parmesan.

Makes 4-6 servings
Source: Quick Simple Food by Susie Quick