This recipe is one of my go-to’s for a quick, comforting meal, especially on a chilly day. It can be cooked within 30 minutes. I usually use pre-cooked sausage to cut on cooking time, but fresh sausage can be used as well.
Escarole, Sausage, and Cannellini Bean Soup
Ingredients
- 2 tbsp. extra-virgin olive oil
- 1 package (12 oz) of precooked Italian chicken sausage (I typically use the Hans Brats brand)
- 5 cloves garlic, chopped
- 1 (15-oz.) can of cannellini beans, drained
- Sea salt and freshly ground black pepper
- 6 cups chicken broth
- 1 head escarole, thinly sliced
- Freshly grated Parmesan cheese
Instructions
- Heat the oil in a large wide pot over medium-high heat.
- Add the sausage and cook until brown all over, 8 minutes.
- Transfer sausage to a cutting board and leave the oil in the pot. Slice into 1-2 inch slices.
- Reduce heat to medium-low, add garlic, and cook for 30 seconds.
- Add the sliced sausage and beans back to the pot. Increase heat to medium-high, and cook until hot, 5–7 minutes.
- Add escarole and cook until wilted, about 4-5 minutes.
- Reduce heat to medium-low and simmer for 10 minutes.
- Season with salt and pepper to taste.
- Serve hot, topped with grated Parmesan cheese.
