Escarole, Bean & Italian Sausage Soup
Hearty warm and comforting soup using your favorite Italian sausage, beans and greens.
Equipment
- 5 qt Stockpot
Ingredients
- 1 lbs Italian sausage, casings removed Use your favorite brand
- 1 Garlic clove, minced
- 32 oz Chicken Stock
- 1 rind Parmesan Cheese (optional)
- 15 oz Cannellini Beans, drained and rinsed
- 2-3 Large Handfuls of Escarole, Kale, or Spinach
- Salt & Pepper
Instructions
- Remove the Italian sausage from it's casing and add it to the stockpot, break into pieces using a spoon or spatula.
- Fry the sausage until no longer pink, occasionally breaking it into smaller pieces. There should be a little bit of oil from the sausage, that's ok. If there is a lot of oil drain some.
- Add the minced garlic to the cooked sausage, saute for a few seconds.
- Add the chicken stock and stir to combine.
- Add in the drained cannellini beans, parmesan rind, and 2-3 handfuls of greens. It may look like a lot of greens but they will cook down.
- Simmer until the greens are cooked.
- Add in salt and pepper, taste and adjust seasoning if necessary.
- Once cooked, remove the parmesan rind.
- Ladle into soup bowls and top with more parmesan cheese if desired.
Notes
Escarole is a slightly bitter green, if you can't find it you can substitute kale or spinach.
Garlic bread makes a nice addition to the soup.
Store leftovers in the refrigerator up to 2 days.
Nutrition
Serving: 2cupsCalories: 2205kcalCarbohydrates: 42gProtein: 97gFat: 181gSaturated Fat: 65gPolyunsaturated Fat: 24gMonounsaturated Fat: 83gCholesterol: 438mgSodium: 4528mgPotassium: 2865mgFiber: 12gSugar: 4gVitamin A: 4885IUVitamin C: 27mgCalcium: 308mgIron: 12mg
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