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 Italian sausage; 1 yellow onion; 3 carrot; 2 celery; 5 garlic; 2 teaspoons rosemary; 1 tablespoon thyme; ½ teaspoon kosher salt; ½ teaspoon black pepper; ¼ teaspoon red pepper flakes; 4 cups chicken stock; 3 cannellini beans; 3 ounces cream cheese; 1 pound escarole; 1/2 cup Parmesan Cheese

User Reviews

4.7

9 reviews

Excellent

Prep Time
15 mins
Cook Time
30 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 Italian sausage casings removed, crumbled, hot or sweet, turkey or pork
1 yellow onion finely chopped (about 1 1/2 cups, large
3 carrot finely chopped (about 1 cup, medium
2 celery finely chopped (about 3/4 cup, stalks
5 garlic finely chopped, cloves
2 teaspoons rosemary finely chopped
1 tablespoon thyme finely chopped
½ teaspoon kosher salt or more to taste
½ teaspoon black pepper freshly ground
¼ teaspoon red pepper flakes
4 cups chicken stock homemade, or low-sodium chicken broth
3 cannellini beans canned, drained, rinsed
3 ounces cream cheese room temperature
1 pound escarole washed and coarsely chopped
1/2 cup Parmesan Cheese or pecorino romano, grated

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Instructions

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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.