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SideChef
Recipes
American
White Bean, Escarole & Sausage Soup
Recipe

7 INGREDIENTS • 7 STEPS • 35MINS

White Bean, Escarole & Sausage Soup

4
2 ratings
If you don’t have stock on hand or cooked white beans on hand, this isn’t the fastest soup to throw together. But if you do, you’re golden. I suggest making the stock one day — I like to make it after dinner, especially after a chicken dinner when I can throw the roasted chicken bones as well as any other uncooked chicken bones or parts into the pot.
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Alexandra's Kitchen
Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.
http://www.alexandracooks.com/
If you don’t have stock on hand or cooked white beans on hand, this isn’t the fastest soup to throw together. But if you do, you’re golden. I suggest making the stock one day — I like to make it after dinner, especially after a chicken dinner when I can throw the roasted chicken bones as well as any other uncooked chicken bones or parts into the pot.
35MINS
Total Time
$1.96
Cost Per Serving
Ingredients
Servings
4
US / Metric
Chicken Stock
6 cups
Chicken Stock
or Homemade or Store-Bought
Escarole Lettuce
5 2/3 cups
Escarole Lettuce
Spicy Italian Sausage Link
1 lb
Spicy Italian Sausage Link
Kosher Salt
to taste
Kosher Salt
Ground Black Pepper
to taste
Ground Black Pepper
Parmigiano-Reggiano
to taste
Parmigiano-Reggiano
Cannellini White Kidney Beans
2 cups
Cooked Cannellini White Kidney Beans
Nutrition Per Serving
VIEW ALL
Calories
583
Fat
29.6 g
Protein
34.1 g
Carbs
41.1 g
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White Bean, Escarole & Sausage Soup
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author_avatar
Alexandra's Kitchen
Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.
http://www.alexandracooks.com/
Cooking InstructionsHide images
step 1
Place Chicken Stock (6 cups) in a large soup pot and bring to a very gentle simmer. If you have a rind from a wedge Parmesan or Pecorino or something of the like, drop it into the stock.
step 1 Place Chicken Stock (6 cups) in a large soup pot and bring to a very gentle simmer. If you have a rind from a wedge Parmesan or Pecorino or something of the like, drop it into the stock.
step 2
Cut the core end of the Escarole Lettuce (5 2/3 cups) off and place the leaves in a large bowl filled with cold water. Let sit for at least 5 minutes.
step 2 Cut the core end of the Escarole Lettuce (5 2/3 cups) off and place the leaves in a large bowl filled with cold water. Let sit for at least 5 minutes.
step 3
Scoop the leaves out and place in a colander. Roughly chop the leaves. You don’t want the leaves to be teensy, but you don’t want them to be so large that they are falling out of your spoon either.
step 3 Scoop the leaves out and place in a colander. Roughly chop the leaves. You don’t want the leaves to be teensy, but you don’t want them to be so large that they are falling out of your spoon either.
step 4
Brown the Spicy Italian Sausage Link (1 lb) over medium heat in a skillet. (No need to add any oil to the pan to brown it — the fat from the sausage should be enough.) Once it is mostly cooked through, transfer it to a paper-towel lined plate to drain.
step 4 Brown the Spicy Italian Sausage Link (1 lb) over medium heat in a skillet. (No need to add any oil to the pan to brown it — the fat from the sausage should be enough.) Once it is mostly cooked through, transfer it to a paper-towel lined plate to drain.
step 5
Add Cannellini White Kidney Beans (2 cups) to the soup pot.
step 5 Add Cannellini White Kidney Beans (2 cups) to the soup pot.
step 6
Add a half pound of the escarole to the pot. Pat it down with a wooden spoon so that it’s submerged. Once it has wilted, add the sausage. Stir. If the soup looks like it needs more beans and greens, add them; if you like your soup on the brothier side, let it be.
step 6 Add a half pound of the escarole to the pot. Pat it down with a wooden spoon so that it’s submerged. Once it has wilted, add the sausage. Stir. If the soup looks like it needs more beans and greens, add them; if you like your soup on the brothier side, let it be.
step 7
Taste the broth. Add Kosher Salt (to taste) and Ground Black Pepper (to taste) to taste. Serve with Shaved Parmigiano-Reggiano (to taste)
step 7 Taste the broth. Add Kosher Salt (to taste) and Ground Black Pepper (to taste) to taste. Serve with Shaved Parmigiano-Reggiano (to taste)
Tags
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American
Comfort Food
Shellfish-Free
Dinner
Soup
Winter
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