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Escarole & Bean Soup With Sausage

From the kitchen of Danny

Soups - makes 6 servings

Prep time: 10 mins
Cook time: 40 mins
Rest time: none

9 ingredients

  • 3 tablespoons Oil
  • 3 Onions
  • 3 cloves Garlic
  • 2 tablespoons Lemon juice
  • 5 & 1/2 cups Chicken stock
  • 1 pound Escarole
  • 16 ounces Cannellini beans
  • 1 & 1/4 pound Sausage pattie
  • 1 cup Ditalini soup pasta

5 steps

  1. Chop onions and garlic.
  2. Cut each sausage patty into 8 pieces, shape into balls.
  3. Heat 1 tablespoon oil in large braising pan on medium. Add sausage balls and cook, turning to brown all sides, 3-4 minutes. Remove sausage from pan and set aside. Discard pan drippings.
  4. Return pan to heat. Add remaining 2 tablespoons oil and onions. Cook, stirring occasionally, 2-3 minutes, until onions are translucent. Add garlic. Cook, stirring until softened, about 1 minute. Add escarole. Cook, stirring occasionally, 1-2 minutes, until wilted. Season to taste with salt and pepper.
  5. Stir in stock, beans, and browned sausage. Heat to boiling on medium-high. Reduce heat and simmer 10 minutes. Add pasta. Simmer 10 minutes. Add parsley and lemon juice. Season to taste with salt and pepper.


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