Sausage, Escarole & White Bean Soup
This is a very hearty, entrée-style soup that’s perfect for warming up on a cold day.
- 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
- Cooking the Beans:
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.
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.
Bring to a simmer. Simmer for about 45 minutes or until the beans are tender.
Drain beans and discard the bouquet garni.
- For the Soup:
Bring a sauté pan to medium heat. Add two tablespoons of olive oil. Brown the sausage on all sides. Remove the sausage from pan.
Add the minced garlic and red pepper flakes to the pan. Saute until the aroma is released.
Add chopped escarole. Saute until wilted.
Add beans, browned game sausage, stock and 1 quart water.
Simmer for 20 minutes.
Add whole parsley leaves, crushed (and drained) tomatoes and cheese.
Add salt and pepper to taste.
Serve. Garnish with a drizzle of a nice extra virgin olive oil and some more grated cheese.