Tuscan White Bean and Escarole Soup with Tuna
Ingredients
- 1/4 cup extra-virgin olive oil
- 1 onion, chopped
- 3 garlic cloves, chopped
- 10 ounces escarole, chopped
- 2 teaspoons minced rosemary
- 6 cups chicken stock or low-sodium broth
- One 15-ounce can cannellini beans, drained and rinsed
- 15 ounces tuna in olive oil, drained
- Salt
- Pepper
- Shredded Parmesan cheese and crusty bread, for serving
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