Escarole soup with sausage and beans
 
Prep time
Cook time
Total time
 
This hearty escarole soup is loaded with Italian sausage and white beans making it perfect for a quick weeknight dinner.
Author:
Recipe type: Soup
Cuisine: Italian
Serves: 4 servings
Ingredients
  • 2 tsp. olive oil
  • 1 pound sweet Italian sausage, casings removed
  • 3 slices prosciutto, chopped
  • 4 garlic cloves, minced
  • ¼ tsp. red pepper flakes, or more to taste
  • 1 head escarole, coarsely chopped
  • 1 14-oz. can cannellini or other white beans
  • 3 cups chicken stock
  • 2 Tbsp. cold unsalted butter
  • 2 tomatoes, seeded and diced or 1 cup canned diced tomatoes
  • ½ cup finely grated Parmesan cheese, plus more to serve
Instructions
  1. Heat the oil in a 12-inch pan over medium heat. Add the sausage and use a wooden spoon to break it into bite-sized pieces. Cook until sausage is browned, then stir in the prosciutto, garlic and pepper flakes. Cook for one minute then add the escarole and cook until wilted, about two minutes.Add the beans and cook one more minute.
  2. Add the stock and bring to a simmer. Stir in the butter, tomatoes and cheese and let simmer for about 5 minutes. Season to taste with salt and pepper.
  3. To serve, ladle into bowls and sprinkle with Parmesan.
Recipe by white plate blank slate at https://whiteplateblankslate.com/escarole-soup-with-sausage-and-beans/