Sausage, Escarole, and White Bean Soup with Mushrooms (Edit recipe)

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Hearty sausage soup with escarole, white beans, and mushrooms, finished with toasted hazelnuts for a crunchy, nutty contrast. This cozy, savory soup is full of flavor and perfect for cooler nights.

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Original Recipe

PREP TIME

20 minutes

COOK TIME

20 minutes

INGREDIENTS

11

Serves: 4

Ingredients

1 cup White Beans, (canned, not dry)
.5 cup Carrot (about 1 medium, peeled and chopped)
.333 cup Celery, (1 stalk, chopped)
.5 cup Onion, chopped
3 cloves Garlic, minced
.25 cup Dehydrated mushrooms (chanterelles, shitake)
2 cups Chicken Broth
.5 cup Escarole, (about 3 leaves, shredded into 2 inch pieces)
2 Italian | Original Combo Pack - Nut Crumbs, links sausage in casing
1 Tbsp Olive Oil
.5 cup Hazelnut

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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

Heat a medium saucepan to medium high heat add 1 tablespoon olive oil.
Add carrots, celery and onions and sautu00e9 for 5-7 minutes or until soft. Add garlic and stir for 2 more minutes.
Remove sausage from casing add drop by chunks into pan, stirring to lightly brown.
Add chicken broth, mushrooms and beans. Lower heat to medium low, cover and let simmer for 7 minutes.
Add escarole and stir to combine. remove from heat and let sit for 5 minutes.
Roast hazelnuts for 10 minutes in over heated to 350u2109 and chop.
Top with chopped hazelnuts and serve with crusty bread.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	533
Fat:	23 g
Carbohydrates:	39 g
Protein:	20 g
Cholesterol:	0 g
Sodium:	161 mg
Fiber:	14 g
Sugars:	3 g
Sugar Alcohol:	0 g
Calculated per serving.