Although it is the time of year that I wish that winter was over with already – there is no denying that it is still here to stay for a while, at least. So in order to warm up a bit, a hearty soup is definitely the answer. I’ve never cooked anything with escarole before – so I wasn’t sure what to expect. I was skeptical when I added it to the pot of soup – since it first looked like romaine lettuce and I thought it would be gross all wilted. But it cooked down really nicely and reminded me more of cooked spinach than romaine lettuce. The soup was really hearty and I thoroughly enjoyed the balance of flavors – the spiciness of the sausage, sweetness of the tomatoes, and bitterness of the escarole. Enjoy – and let’s hope winter is ending soon (oh wait – another winter storm arriving tomorrow – just great (*sarcasm*)!)
- 1/2 lb. hot Italian sausage links, casings removed
- 2 Tbsp. extra virgin olive oil
- 1 medium onion, chopped
- 2 tsp. dried rosemary, crushed
- 1 can (15 oz.) cannellini beans, rinsed and drained
- 1 Head escarole, cleaned and chopped
- 36 to 48 oz. low sodium chicken broth
- 1/4 cup sundried tomatoes, packed in oil, chopped
- parmigiano-reggiano cheese, for serving
1. Heat 1 tablespoon of the olive oil in a heavy bottomed dutch oven over medium high heat.
2. Add sausage and cook, stirring and breaking up clumps, until no longer pink, about 5 minutes. Transfer with a slotted spoon to a bowl.
3. Add additional tablespoon of oil, then add the onion and the rosemary to the same pot; cook over medium heat stirring until onion is softened about 3 to 5 minutes.
4. Add sausage, beans, escarole, broth, and tomatoes. Simmer, stirring occasionally, about 15 minutes.
5. Ladle soup into bowls. Sprinkle with grated parmesan cheese and serve.
Source: adapted from My Tasty Treasures