Escarole, Bean and Italian Sausage Soup (Edit recipe)

A simple, warm, and comforting soup for a chilly day. Can't find escarole, substitute in kale or spinach.

15 minutes

40 minutes

Difficulty:

Easy

This is our estimate based on online research.
Calories:	687
Fat:	25 g
Carbohydrates:	16 g
Protein:	63 g
Cholesterol:	87 g
Sodium:	1513 mg
Fiber:	4 g
Sugars:	0 g
Calculated per serving.

by stillwoodkitchen

View original recipe

Serves: 4

Ingredients

1 lb Mild Italian Sausage, casings removed
1 clove Garlic, minced
32 oz Chicken Stock, unsalted if possible
15 oz Cannellini Beans (canned), drained and rinsed
2 - 3 bunch Escarole, can sub in kale or spinach
1 pieces Parmesan Cheese, rind (optional)

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Remove the Italian sausage from its casing and add it to the stockpot, breaking it into small pieces using a spoon or a spatula.
Fry the sausage until it's no longer pink, occasionally breaking it into smaller pieces. There should be a little oil from the sausage at the bottom of the pot, that's ok. If there's a lot of oil drain some of it. You want to keep a bit to sauté the garlic.
Add the minced garlic to the cooked sausage, sauté for a few seconds. Be careful to not let the garlic burn.
Add the chicken stock to the pot, stir to combine, scraping up the stuck pieces at the bottom of the pot.
Add in the drained cannellini beans, Parmesan rind (if using), and 2 -3 handfuls of escarole. It may look like a lot of greens but they will cook down.
Simmer until the greens are tender and cooked.
Add in salt and pepper to taste.
Once the greens are tender, remove the parmesan rind.
Ladle the soup in bowls and top with more parmesan cheese if desired.

Notes

Escarole is a slightly bitter green, if you do't like it or can't find it you can substitute in kale or spinach. Garlic bread makes a nice addition to this soup. Store leftovers in the refrigerator up to 2 days.