AmyZoe's Tuscan Bean Soup

I used some chicken sausage in place of the ham, and I used kale instead of escarole because it's what I had on hand. I'll post the soup as written. This was a nice hearty soup for winter that came together quickly. Recipe courtesy of www.foodnetwork.com.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 2  tablespoons extra virgin olive oil
• 2  ounces  deli sliced hot  capicola or 2  ounces  coppa ham, chopped
• 1⁄2 red onion, chopped
• 5  garlic cloves (4 minced, 1 whole)
• 2  carrots, halved lengthwise and thinly sliced
• 2  stalks celery, thinly sliced
• 15  ounces  no salt added cannellini beans
• 15  ounces  no salt added petite diced tomatoes
• 2  tablespoons  grated parmesan cheese, plus 1 small piece parmesan rind
•  kosher salt, to taste
•  fresh ground pepper, to taste
• 4  thick slices  whole grain bread
• 1  small  head escarole, chopped

Directions

1. Heat a tablespoon olive oil in a large heavy-bottomed pot over medium-high heat.
2. Add the capicola, red onion, and minced garlic.
3. Cook, stirring, until the onion softens, about 2 minutes.
4. Add the carrots and celery.
5. Cook, stirring, until slightly softened, about 5 minutes.
6. Add the beans, tomatoes, 2 cups water (I used chicken broth), the 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.
7. Meanwhile, lightly toast the bread and rub both sides with the whole garlic clove and sprinkle with grated parmesan.
8. Stir the escarole into the soup and cook, stirring occasionally, until wilted, about 5 minutes.
9. Top each serving of soup with a piece of toast.
10. Drizzle with the remaining 1 tablespoon olive oil.