Navy Bean, Sausage and Escarole Soup
User Reviews
3.2
10 reviews
Average
-
Prep Time
20 mins
-
Cook Time
2 hrs
-
Total Time
14 hrs 20 mins
-
Servings
6
-
Calories
376 kcal
-
Course
Main Course, Soup
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Cuisine
American
Navy Bean, Sausage and Escarole Soup
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Make a big savory pot of Navy Bean, Sausage and Escarole Soup - This soul-satisfying blend makes a hearty meal for a cold night!
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Ingredients
- 16 ounces Navy beans
- 2 bay leaf
- 1 tablespoon olive oil
- 1.25 pound Italian sausage casings removed, hot, links
- 1 medium onion 1/2" dice
- 3 medium carrot peeled, cut into 1/2" dice
- 2 talks celery 1/2" dice
- 3 cloves garlic minced
- 6 prigs thyme tied in a bundle with kitchen string
- 1 head escarole lettuce roughly chopped
Instructions
- Pour the beans into a large dutch oven and sort through them to remove any pebbles or debris. Fill the pot with enough water to cover the beans by about two inches. Put the lid on the pot and set aside for 8 hours or overnight. Drain the water from the beans and refill the pot with fresh water - again, so that it is about 2 inches above the reconstituted beans. Add two bay leaves to the pot and bring to a boil. Reduce heat to a simmer, cover and cook for 45-50 minutes on a low simmer. Turn off the heat and let the beans sit in the pot, covered.
- Meanwhile, over medium high heat add the olive oil to a large skillet. When the oil is hot, add the sausage and break apart with the back of a spoon or fork to brown the meat. Add the carrots and onions and cook for 3-5 minutes until the vegetables begin to soften. Stir in the garlic, and cook another 2-3 minutes until very fragrant.
- Transfer the sausage mixture to the beans. Add the bundle of thyme and stir to combine. Heat the pot to boiling and reduce to a simmer, cooking for another 30-40 minutes. Until the beans are quite tender.
- Just before serving, stir in the escarole and cook until it wilts, 3-5 minutes. Ladle into bowls and serve with a sprinkle of parmesan cheese.
Notes
- Store leftovers in an airtight container for up to a week in the refrigerator.
Nutrition Information
Show Details
Calories
376kcal
(19%)
Carbohydrates
24g
(8%)
Protein
18g
(36%)
Fat
23g
(35%)
Saturated Fat
7g
(35%)
Cholesterol
54mg
(18%)
Sodium
497mg
(21%)
Potassium
585mg
(12%)
Fiber
9g
(36%)
Sugar
2g
(4%)
Vitamin A
3535IU
(71%)
Vitamin C
6mg
(7%)
Calcium
81mg
(8%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 376 kcal
% Daily Value*
| Calories | 376kcal | 19% |
| Carbohydrates | 24g | 8% |
| Protein | 18g | 36% |
| Fat | 23g | 35% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 54mg | 18% |
| Sodium | 497mg | 21% |
| Potassium | 585mg | 12% |
| Fiber | 9g | 36% |
| Sugar | 2g | 4% |
| Vitamin A | 3535IU | 71% |
| Vitamin C | 6mg | 7% |
| Calcium | 81mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
3.2
10 reviews
Average
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