Italian Sausage Escarole and Beans
Italian Sausage Escarole and Beans is a rustic Italian soup made with savory Italian sausage, tender escarole, creamy white beans, and a light, flavorful broth. It's hearty, comforting, and an easy one-pot meal that's perfect for a cozy family dinner.
Ingredients
- 2 Tbsp. olive oil
- 4 gloves thinly sliced garlic
- 1 /2 lb. spicy Italian sausage crumbles
- 2 Teaspoon hot pepper flakes
- 1 head escarole cleaned and chopped
- 2 cups cooked fresh cannellini beans( or 1 15 oz. can drained and rinsed
- 4 cups chicken stock
- Parmesan rind
- Grated parmesan for serving
- Crusty bread for serving
- salt and pepper to taste
Instructions
- If using fresh beans rinse and soak them in water, for at least 1 hour or overnight.
- Brown the sausage: In a large pot or Dutch oven in the olive oil over medium high heat, brown the sausage breaking it upas it cooks
- Add the garlic, to the sausage and cook until soft and translucent. Add in the red pepper flakes.
- Add the chicken stock, and uncooked beans cook until the beans are almost cooked through. (About 15 minutes)
- Add the cleaned and cut escarole, and parmesan rind and simmer or an additional 10 minutes, or until the beans are fork tender and the escarole soft.
- Ladle the soup into bowls top with freshly grated parmesan.
Notes
For the best flavor, brown the Italian sausage well before adding the remaining ingredients. The browned bits left in the pot add extra flavor to the broth.