I love to make this on a cold night. It’s warm and satisfying and disgustingly easy to make. Too substantial to be called a “soup” but not quite a stew.
If spice isn’t your thing, use sweet Italian sausage. But make sure whichever sausage you buy, it’s packed with flavor. It’s the main seasoning in the recipe.
Sausage, Escarole and White Beans
- 4 cloves garlic
- 1 medium white or sweet onion
- 1 pound Hot Italian Sausage
- 2 large heads of escarole
- 2 cups chicken stock
- 2 cans white beans (14 oz each)
- Mince the garlic and slice the onion
- In a large stock pot, saute onion and garlic in a smidge of oil. Cook until the onions are translucent. I go with medium to high heat here. Play it by ear.
- Meanwhile, clean the escarole and give it a rough chop. I like to leave it in big pieces. There will be a LOT. Never fear, it’ll cook down.
- Add sausage to the stock pot. If you bought links, remove it from the casings.. if you bought loose, well, just crumble it up. We’re looking for chunks. Cook until sausage is done.
- Add about 1/2 of the escarole (because chances are, that’s all that’s gonna fit) and pour one cup of the chicken stock on top.
- Cook, stirring occasionally on medium heat for about 5 minutes or until the first batch of escarole is kind of wilted.
- Add the second batch of escarole, the last cup of stock and the beans (strain and rinse first) on top. The beans will help weigh the greens down.
- Cook for another 5 minutes or so.. give it a stir once in a while to help the escarole wilt evenly.
Serve with parmesan cheese.