Sausage, White Bean and Escarole Soup

Name: Sausage, White Bean and Escarole Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 2 tablespoons olive oil; 1 pound hot or sweet turkey or pork Italian sausage; 1 large yellow onion; 3 medium carrots; 2 celery stalks; 5 garlic cloves; 2 teaspoons finely chopped rosemary; 1 tablespoon finely chopped thyme; ½ teaspoon kosher salt; ½ teaspoon freshly ground black pepper; ¼ teaspoon red pepper flakes; 4 cups 950ml homemade chicken stock or low-sodium chicken broth; 3 15 oz/430g cans cannellini beans, drained, rinsed; 3 ounces cream cheese; 1 pound escarole; 1/2 cup grated Parmesan or pecorino romano cheese

User Reviews

4.7

9 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Course
Main Course, Lunch, Others
Cuisine
American, gluten-free

Sausage, White Bean and Escarole Soup

Yosef Browning

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Perfect for any time of day, this recipe delivers great flavor effortlessly.

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Ingredients

2 tablespoons olive oil
1 pound hot or sweet turkey or pork Italian sausage casings removed, crumbled
1 large yellow onion finely chopped (about 1 1/2 cups)
3 medium carrots finely chopped (about 1 cup)
2 celery stalks finely chopped (about 3/4 cup)
5 garlic cloves finely chopped
2 teaspoons finely chopped rosemary
1 tablespoon finely chopped thyme
½ teaspoon kosher salt or more to taste
½ teaspoon freshly ground black pepper
¼ teaspoon red pepper flakes
4 cups 950ml homemade chicken stock or low-sodium chicken broth
3 15 oz/430g cans cannellini beans, drained, rinsed
3 ounces cream cheese room temperature
1 pound escarole washed and coarsely chopped
1/2 cup grated Parmesan or pecorino romano cheese

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Instructions

Heat oil in a large (at least 5 quart) stockpot or Dutch oven over medium-high heat. Add crumbled sausage and cook, stirring occasionally, until browned, about 10 minutes. Using a slotted spoon, transfer sausage to a plate. If you have more than 2 tablespoons fat in pot, remove excess. Add onions, carrots and celery to pot and cook, stirring frequently, until vegetables are tender but not brown, about 8 minutes (if the bottom of the pot is beginning to brown, lower heat and stir in a couple of tablespoons water) . Add garlic, rosemary, thyme, salt, black pepper, and red pepper flakes, cook until garlic is fragrant, about 1 minute. Stir in chicken stock. Add 1 can of beans to a small bowl and use a fork to mash beans into a coarse paste. Add mashed beans to pot and bring soup to a boil, reduce heat and simmer for 15 minutes, stirring occasionally.
Stir in cream cheese, escarole, cooked sausage and remaining 2 cans of beans; let simmer until escarole is wilted and tender, 10 minutes. Ladle soup into bowls and sprinkle with Parmesan cheese.