Sausage, Escarole & White Bean Soup

Sausage, Escarole & White Bean Soup

Sarah Mickey12 Soothing Soups, All Recipes, Bean & Lentil Recipes, Cold Weather Recipes, Favorite Fall Recipes, Sausage Recipes, Wild Boar Recipes Leave a Comment

Sausage, Escarole & White Bean Soup

This is a very hearty, entrée-style soup that’s perfect for warming up on a cold day.

Sausage, Escarole & White Bean Soup
INGREDIENTS
  • 1 lb. European Soldier Beans or Great Northern Beans
  • 12 oz. wild boar sausage, cut in ½ inch slices
  • 3 cloves garlic, minced.
  • 2 heads escarole (substitutes: endive, Treviso, raddichio)
  • 3 quarts chicken stock (if using store-bought, look for the lowest salt content)
  • 1 quart water
  • 1 can (24 oz) crushed tomatoes
  • ½ cup fresh parsley leaves
  • ½ cup grated parmigiano reggiano or pecorino romano
  • 1 bay leaf
  • ½ tablespoon whole Tellicherry peppercorns
  • 3 whole cloves
  • 5 parsley stems
  • 3 sprigs of fresh thyme
  • 1 tablespoon red pepper flakes
  • olive oil for saute and garnish

DIRECTIONS

  • Cooking the Beans:

1

Rinse beans. Put in container with fresh water, cover and put in your fridge for at least 8 hours, but no longer than 24 hours. Rinse beans once more after they have been soaked.

2

To a pot, add the beans, cold water to cover by 2 inches and a bouquet garni of 1 bay leaf, ½ tablespoon peppercorn, 3 whole cloves, 5 parsley stems and 3 sprigs of thyme.
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3

Bring to a simmer. Simmer for about 45 minutes or until the beans are tender.

4

Drain beans and discard the bouquet garni.
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  • For the Soup:

5

Bring a sauté pan to medium heat. Add two tablespoons of olive oil. Brown the sausage on all sides. Remove the sausage from pan.
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6

Add the minced garlic and red pepper flakes to the pan. Saute until the aroma is released.

7

Add chopped escarole. Saute until wilted.
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8

Add beans, browned game sausage, stock and 1 quart water.
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9

Simmer for 20 minutes.

10

Add whole parsley leaves, crushed (and drained) tomatoes and cheese.
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11

Add salt and pepper to taste.

12

Serve. Garnish with a drizzle of a nice extra virgin olive oil and some more grated cheese.
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Browse More:
Sausage Recipes
Bean & Lentil Recipes
Wild Boar Recipes

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