Zuppa di Tuscany
1 tablespoon olive oil
1 onion, chopped
1/2 stalk fennel, cut in 1/4-inch slices
2 carrots, cut in 1/4-inch slices
2 small Italian eggplants, sliced
2 cloves garlic, minced
3 cups chicken broth
1 cup canned whole tomatoes, chopped
30 ounces canned cannellini, navy or great northern beans
2 teaspoons chopped fresh Italian parsley
1/2 cup escarole, chopped
Ground black pepper, to taste
Parmesan cheese, to taste
Garlic toast and fennel tops, for garnish
1 roasted pepper, cut into strips
1. Open broth, tomato and bean cans with Oster® Can Opener.
2. In a large pot over medium high heat, combine the oil, onion, fennel, carrots, eggplants and garlic and saute for five minutes.
3. Add the broth, tomatoes and beans. Bring to a boil, reduce heat to low and simmer for 20 minutes.
4.Add the parsley and escarole. Simmer for 5 more minutes and pepper to taste.
5. Pour soup into bowls and garnish with 1 piece garlic toast, fennel top, shaved Parmesan cheese and a twist of red pepper.