"Beautiful soup, so rich and green
Waiting in a hot tureen!
Who for such dainties would not stoop?
Soup of the evening, beautiful soup!
Beautiful soup! Who cares for fish,
Game, or any other dish?
Who would not give all else for two
Pennyworth of beautiful soup?"
Hello! Hopefully you get a chance to slow down and relax this weekend! Maybe even take some time for yourself! I know I am going to try! I find that cooking always relaxes me - I know some people feel like it is work (and it can be), but when you can just slow down and cook a delightful dish the rewards are endless! Enjoy!
"I live on good soup, not on fine words."
Escarole, Bean and Sausage Soup
* 1 1/2 lbs mild Italian pork sausage, loose
* 3 Tbsp olive oil, divided
* 1 cup finely chopped onions
* 3 cloves garlic, minced
* 2 cups escarole
* Salt and pepper to taste
* 32 oz + 1 1/2 cups chicken stock
* 1 can cannellini beans, drained
* 1 cup ditalini pasta
* 1/4 cup finely chopped fresh parsley
* 2 Tbsp lemon juice
1.) Shape sausage into bite-sized balls.
2.) Heat 1 Tbsp olive oil in large soup pot on medium.
3.) Add sausage balls and cook, turning to brown all sides, 3-4 min.
4.) Remove sausage from pan and set aside. Discard pan drippings.
5.) Return pan to heat; add remaining 2 Tbsp olive oil and onions.
6.) Cook, stirring occasionally, 2-3 min, until onions are translucent.
7.) Add garlic; cook, stirring until softened, about 1 min.
8.) Add escarole; cook, stirring occasionally, 1-2 min, until wilted.
9.) Season to taste with salt and pepper.
10.) Stir in stock, beans, and browned sausage; heat to boiling on medium-high.
11.) Reduce heat and simmer 10 minutes.
12.) Add pasta; simmer 10 minutes more.
13.) Stir in parsley and lemon juice.
14.) Season to taste with salt and pepper.
"A first-rate soup is more creative than a second-rate painting."
Have a great day and remember: Go Ahead & Indulge!