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3.2 from 15 votes

Navy Bean, Sausage and Escarole Soup

Make a big savory pot of Navy Bean, Sausage and Escarole Soup - This soul-satisfying blend makes a hearty meal for a cold night!

Prep Time
20 mins
Cook Time
2 hrs
Total Time
14 hrs 20 mins
Servings: 6
Calories: 376 kcal
Course: Main Course , Soup
Cuisine: American

Ingredients

  • 16 ounces Navy beans
  • 2 bay leaves
  • 1 tablespoon olive oil
  • 1.25 pound hot Italian sausage links casings removed
  • 1 medium onion 1/2" dice
  • 3 medium carrots 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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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

Calories 376kcal (19%) Carbohydrates 24g (8%) Protein 18g (36%) Fat 23g (35%) Saturated Fat 7g (35%) Cholesterol 54mg (18%) Sodium 497mg (21%) Potassium 585mg (17%) 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

% 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.