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.

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/
35MINS
Total Time
$1.96
Cost Per Serving
Ingredients
Servings
4
us / metric

6 cups
Chicken Stock
or Homemade or Store-Bought

5 2/3 cups
Escarole Lettuce

1 lb
Spicy Italian Sausage Link

to taste
Parmigiano-Reggiano

2 cups
Cooked Cannellini White Kidney Beans
Nutrition Per Serving
Calories
583
Fat
29.6 g
Protein
34.1 g
Carbs
41.1 g