Escarole, Bean, and Sausage Soup
Ingredients
1 lb hot Italian sausage, slice4d into thin rounds
2 tablespoons olive oil
2 garlic cloves, chopped
2 heads of escarole, chopped
Salt
4 cups low-salt chicken broth for homemade broth see my recipe
2 cups home-cooked cannellini beans or 1 (15-ounce) can of cannellini beans, drained and rinsed
1 (1-ounce) piece Parmesan
Freshly ground black pepper
6 teaspoons extra-virgin olive oil
Crusty bread for serving
Directions
Heat 2 tablespoons of olive oil in a heavy large pot over medium heat. Add sausage and garlic until the sausage is lightly brown. Add the escarole and saute until wilted, about 2 minutes. Add a pinch of salt. Add the chicken broth, beans, and Parmesan cheese. Cover and simmer until the beans are heated through, about 5 minutes. Season with salt and pepper, to taste.
Ladle the soup into 6 bowls. Drizzle 1 teaspoon extra-virgin olive oil over each. Serve with crusty bread.
Animalcouriers
This looks fabulous and could become a winter staple.
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Chantel Keona
Yummy!
Joyce Bollenbacher
My dad absolutely loved escarole soup. If he were here I would make your recipe for him.
Wendie Donabie
Hi Jovina
I’m going to try this with Vegan Italian sausage…It should work! Hope all is well with you! OX
Jovina Coughlin
Wendie I am sure it will be delish with vegan sausage.
For the Love of Cooking
Delicious & comforting.
Cook Plate Fork
I love making soups especially now I have an Instant Pot-looks good ππΌ Autumn is here and going to try this ππΌπ€π»