When I was forced to stay at home on Monday, I made a Tuscan Bean Soup that I found in the January/February 2016 Food Network magazine along with some crusty Italian bread. We saved the soup in the refrigerator until tonight when we needed an easy meal since Paula was working. She just pulled it out of the refrigerator and heated it up. We toasted the bread and put some butter on it. The soup was quite delicious and very robust…just the thing for a cold winter night. If you are interested in making the soup, here is the recipe…

Heat 1 tablespoon olive oil in a large stock pot over medium-high heat. Add 2 ounce of chopped capicola (note: they did not have capicola at the grocery so I used hard salami instead…), 1/2 of a medium red onion (chopped) and 5 cloves of minced garlic. Cook, stirring, until the onion softens, about 2 minutes. Add 2 carrots and celery, both sliced thinly. Cook, stirring, until slightly softened, about 5 minutes. Add 1 15-ounce can of cannelini beans, 1 can of diced tomatoes, 2 cups water, 1 small piece of parmesan rind, 1/2 teaspoon salt and a few grinds of pepper. Bring to a simmer, then cover and cook until the vegetables are tender, 15 to 20 minutes. Remove the parmesan rind. Stir the escarole into the soup and cook, stirring occasionally, until wilted, about 5 minutes.

When you are ready to eat the sop, lightly toast the bread and rub both sides with the whole garlic clove and sprinkle with grated parmesan.  Top each serving of soup with a piece of toast. Drizzle with the remaining 1 tablespoon olive oil.