Escarole, Bean & Italian Sausage Soup
A simple soup for a chilly day, this warm & comforting escarole, bean & Italian sausage soup is filling and delicious.
As soup lover I must say this is a great one to have in your arsenal. Full of flavor, not many ingredients and it comes together very quickly. It’s super filling and delicious served with some garlic bread and a side salad. Italian cuisine at its finest.
What Is Escarole
Escarole is a leafy green that is part of the chicory family along with endive. It looks like lettuce and is slightly bitter. It is the leafy green you may have encountered it in Italian wedding soup. It’s popular in Italian dishes and can be  eaten raw or cooked. You will find it near other lettuce and sometimes can find it chopped and prepackaged ready to use. A good substitute for it would be kale. Here is more info if you’re interested in learning more about this vegetable What is Escarole
Flavorful Ingredients
What you will love about this warm & comforting escarole, bean & Italian sausage soup is how simple the ingredients are.
Italian Sausage – Get your favorite brand here as it makes all the difference in the flavor.
Chicken Stock – While you can use chicken broth, chicken stock is preferred as it has more flavor.
Cannellini Beans – They are light tasting and add a nice creamy texture to every bite. You can use other small white beans if preferred, but stay away from chickpeas.
Escarole – Fresh escarole add a hearty flavor to the soup. If you don’t like escarole or can’t find it you can substitute kale or spinach.
Garlic – For added flavor
Parmesan Rind – This is optional but I think adds good flavor, you can usually find them in the specialty cheese section of some supermarkets. You can store them in your freezer and toss into soups as needed.
Escarole, Bean & Italian Sausage Soup
Equipment
- 5 qt Stockpot
Materials
- 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
Nutrition
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