Escarole and White Bean Soup with Italian Sausage
An easy and very flavorful restaurant style escarole and white bean soup with Italian sausage recipe using minimal and affordable ingredients.
Ingredients
- 5 links mild Italian sausage (I used Scimeca’s Mild Italian Sausage links)
- 2 cans 15.5 ounce cannellini beans – white kidney beans drained and rinsed
- 1 large head Escarole rinsed and sliced (I basically used the escarole green parts)
- 3 cloves fresh garlic minced (find my recommended garlic press here)
- 1/2 medium yellow onion diced (optional because I don’t always use the onion but I have in the past)
- 1/8 teaspoon red pepper flakes
- 32 ounce chicken broth
- 1 cup water for preparing Italian sausage
Instructions
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Prepare Sausage
In a 6-qt Dutch oven add about 1 cup of water. Add Italian sausage links to the water and bring to a boil. Turn heat to medium and cook links, turning occasionally, until slightly browned and thoroughly cooked on all sides. Allow the water to evaporate some but do not allow the the pot to go dry. Slowly add additional water if needed. This method allows the juices to escape from the Italian sausage and therefore adds natural flavor to the soup. If using the yellow onion remove the links and add the diced onion to the pot and sauté in the seasoned water until they become translucent. You can keep the links whole or slice them at this time and set aside.
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Combine Ingredients
Add the chicken broth, minced garlic, red pepper flakes, prepared escarole, and cannellini beans to the Dutch oven and bring to a boil. Cook until escarole wilts. Place sausage in the broth and continue cooking for 30-minutes.
Serve warm and enjoy!