Recipe courtesy Food Network Magazine, part of 50 Easy Soups
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Escarole and White Bean Soup: Cook 3 chopped garlic cloves and some red pepper flakes in olive oil. Add 3 cups chicken broth, 1 head chopped escarole and a parmesan rind; simmer 15 minutes. Add 1 can white beans, parmesan and salt.
For Sausage-Bean Soup: Make Escarole and White Bean Soup; saute 4 chopped sweet Italian sausages with the garlic.
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Photo: Sausage-Bean Soup Recipe
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By mnjenni
on January 27, 2013
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This soup is very easy and quick. I used chopped kale and one pound of hot Italian sausage. Like other reviewers, I used 8 cups of broth and 2 cans of beans to thin out the soup. I also used pecorino Romano rind. If your looking for a lighter sausage soup recipe, this is it. will definitely make again.
By kookakoola
Kennesaw, GA
on March 28, 2012
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Very yummy! I used kale(healthier choice for me! My hubby doesnt really care much for kale but he love this recipe! I used hot italian sausage and since we both love hot,spicy food, I added more chilli flakes on it.. YUM! so easy and will definitely cook this again!
By karr2cook
Portland, OR
on October 05, 2011
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This was quick, easy, and tasty! I could not find escarole so substituted with kale. My husband loved it! I will be making this one again and again.
Last night I made it again, but used a bag of spinach, doubled the chicken broth and added mushrooms. Truly delicious!
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