Feb 24, 2011

Sausage, white bean and escarole Soup

escrole soup 1

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*)!)

escrole soup 2


  • 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

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