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Escarole & Bean Soup w/ Italian Sausage




Source of Recipe


Our own, with help from Giada De Laurentiis.


Recipe Introduction


Our CSA (Community Supported Agriculture) group is having a Soup Swap and we wanted to bring something interesting. We hunted through all of my recipes and nothing really ‘got’ us. Mike started talking about a sausage and kale soup and I suggested adding cannellini beans and subbing escarole for kale (not a big kale fan). Mike looked around on the internet and came up with some recipes. We borrowed a lot from Giada, but made it our own with Italian sausage, potatoes and marjoram. We were really pleased with the results and with how quickly and easily this was made.


List of Ingredients




2 lb. waxy potatoes, peeled and cut into 1/2-inch cubes
6 c. chicken broth or stock
2 Italian sausages
2 garlic cloves, chopped
1 lb. escarole, chopped
1 (15 oz.) can cannellini beans, drained and rinsed
1 oz. Parmesan, grated
1 t. dried marjoram
Salt and pepper, to taste


Recipe



In a Dutch oven, simmer the potatoes in the chicken stock covered until almost tender, 7 – 10 minutes. Remove pot from heat.

Meanwhile remove sausage from casings, crumble and cook in a very large sauté pan over medium heat. When done remove and drain, reserving fat in the pan. Sauté the garlic in the same pan for about 15 seconds. Add the escarole and marjoram to the pan. Add a pinch of salt and a few grinds of black pepper and sauté for 2 minutes.

Add the sausage, escarole mixture, beans and Parmesan to the Dutch oven with the potatoes and broth. Bring to a simmer, cover and cook for 5 minutes. Taste and adjust seasonings.

Serves 6.