Heat olive oil in stockpot. Add garlic and onions and saute until onions are translucent. Add carrots and continue to cook until onions are lightly brown. Add beans and tomatoes and saute for 5 minutes.
Add bay leaf and stock. Simmer for 45 minutes to 1 hour or until beans are soft. Season with salt and pepper and add escarole, pasta and 1-1/2 tablespoons parsley. Simmer until pasta is heated through. Remove half the soup, puree, and return to remaining soup. Mix well.
Cut top off bread boules. Hollow out, rub the inside with olive oil, and toast until lightly browned.
Fill each toasted bread bowl with 1 cup soup. Top each with 4 slices of mozzarella so they slightly overlap the sides of the bread bowl. Place under broiler until cheese begins to melt. Garnish each with 1 teaspoon chopped parsley.
Yield: 12 Servings.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.