Sausage, Escarole & White Bean Soup

Sausage, Escarole & White Bean Soup

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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

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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