Zuppa di Tuscany
1 tbs. olive oil
1 onion, chopped
½ fennel stalk, cut in ¼” slices
2 small Italian eggplants, sliced
2 cloves garlic, minced
3 cups chicken broth
1 cup canned whole tomatoes, chopped
2 cans (15 oz. each) cannellini, navy or great northern beans
2 tsp. chopped fresh Italian parsley
½ cup chopped escarole
Ground black pepper to taste
Parmesan cheese to taste
Garlic toast and fennel tops for garnish
One roasted pepper cut into strips
- In large pot over med. heat, combine oil, onion, fennel, carrots, eggplants and garlic and sauté for 5 min.
- Add broth, tomatoes and beans. Bring to a boil, reduce heat to low and simmer for 20 min.
- Add the parsley and escarole.
- Simmer for 5 more min. and pepper to taste
- Garnish with garlic toast, fennel top, shaved Parmesan cheese and a twist of red pepper.
