Shrimp, White Bean, and Escarole Soup with Garlic Ciabatta and Parmesan
Our fall soup obsession continues with this Tuscany-inspired soup. Mild, leafy endive, tender shrimp, and creamy white beans are simmered in an aromatic broth of vegetable bouillon, carrot, and shallot. Chef Giuseppe's added garlicky ciabatta to rip, dunk, and "do the scarpetta"—read: the end-of-meal ritual of mopping up the last delicious drops with bread.
Total cook time
- 1 pound carrots
- 2 shallots
- 3 cloves garlic
- 2 vegetable bouillon cubes
- 3 ciabatta buns
- 1 1/4 pounds shrimp
- 1 head escarole
- 30 ounces white beans
- 2 ounces shaved Parmesan cheese
- olive oil
- kosher salt
- black pepper
Preheat oven to 400°F. Rinse carrots and thinly slice crosswise on a diagonal (see recipe tip). Peel shallots, halve, and thinly slice. Thinly slice 1 garlic clove, leaving remainder whole for Step 6.
Heat 1.5 tablespoons olive oil in a large pot over medium-high heat. When oil is shimmering, add carrots, shallots, and sliced garlic and sauté, stirring, until softened and aromatic, about 4 minutes. Add vegetable bouillon cube and 6 cups water. Increase heat to high and bring to a boil, then reduce heat to medium high and simmer until flavors have melded, 10-15 minutes (see recipe tip).
While broth simmers, slice ciabatta open horizontally, then halve crosswise on a diagonal. Arrange cut-side up on 1 half of a baking sheet, then drizzle with olive oil and season with .25 teaspoon salt and pepper as desired. Line other half of sheet with aluminum foil for the next step.
Pat shrimp dry with paper towel and add to foil-lined half of baking sheet. Toss with 1 tablespoon olive oil, .75 teaspoon salt, and pepper as desired, then arrange in a single layer (see recipe tip). Roast until shrimp are opaque and just pink, and ciabatta is golden and toasted, 7-9 minutes.
While shrimp and ciabatta bake, tear escarole leaves into bite-size pieces, discarding tough ribs and root end, then rinse thoroughly. Drain and rinse white beans. Once broth has simmered, with pot still over medium-high heat, stir in escarole and beans. Cook until greens are wilted and beans are warmed through, 2-4 minutes more. Season soup with 1 teaspoon salt and pepper as desired.
Once toasted, rub cut sides of ciabatta with whole garlic cloves as desired. Divide soup among serving bowls. Using a slotted spoon, transfer shrimp to bowls with soup. Garnish shrimp, white bean, and escarole soup with Parmesan, and serve with garlic ciabatta. Enjoy!
All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.