Rocco Gizzo
Soup season can be all year long is you want it to be! So that’s why you need to make this escarole and bean soup. Escarole and Bean soup is probably the quickest, and easiest soup you can make. Coming together in less than 30 minutes, it’s the perfect weeknight meal!
Serve it with crusty Italian bread, copious amounts of Parmigiano Reggiano, and a nice glass of Italian Red!
Soups
Escarole and Bean Soup
Escarole and Bean Soup is probably the quickest, and easiest soup you can make. Coming together in less than 30 minutes, it’s the perfect weeknight meal!
Ingredients
- 14 oz Italian sausage
- 2 large heads of escarole about 1.5-2 pounds
- 2 cans 15.5oz Cannellini Beans (or other white beans)
- 1/2 cup liquid from the canned beans
- 4 large garlic cloves thinly sliced
- 8 cup stock chicken or veggie
- Red pepper flakes to taste
- Salt to taste
- Pepper taste
- Freshly grated parmigiano reggiano
- Cubed parmigiano rinds optional
Instructions
- Cut and chop the escarole, and thoroughly clean under cold water (there will be lots of dirt). Then set aside to dry.
- Open and drain the cannellini beans, saving about 1/2 cup of liquid – this will thicken the soup later on.
- Heat a pot over medium heat, drizzle with olive oil and add the sausage (removed from its casing). Cook until browned and then remove.
- Add a little more EVOO and the sliced garlic and red pepper flakes. Cook over medium-low heat for about 3 minutes, or until fragrant and golden.
- Add the chopped escarole and cook for 3-5 minutes until wilted and tender. Then add the beans and season with salt and pepper. Mixed until combined.
- Pour in your stock, the half cup of the liquid the beans were in, and cubed parmigiana rinds (if using). Then partially cover, bring to a simmer, and cook for 10 minutes. Taste and adjust seasoning as needed
- Serve with crusty bread, copious amounts of freshly grated parmigiana, and a drizzle of extra virgin olive oil!
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