Zuppa di Tuscany


1 Picture

4 to 6
Prep Time
5 Minutes
Cook Time
25 Minutes


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 OsterĀ® 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.

Sunbeam Products, Inc. d/b/a Jarden Consumer Solutions has not tested these recipes and is not responsible for the outcome of any recipe. You may not achieve the results desired due to variations in ingredients, cooking temperatures, cooking times, typos, errors, omissions, or individual cooking abilities. Please always use your best judgment when cooking with raw ingredients such as eggs, chicken or fish.