Souper Saturday

Escarole, Bean & Sausage Soup

Servings: 8 cups

INGREDIENTS:

* 1 1/2 lbs Italian sausage, loose
* 3 Tbsp olive oil
* 1/2 cup onions, chopped
* 3 cloves garlic, chopped
* 2 cups escarole, chopped
* Salt and pepper to taste
* 32 ounces + 1 1/2 cups chicken stock
* 1 can cannellini beans, drained
* 1 cup ditalini pasta
* 1/4 cup parsley, chopped
* 2 Tbsp lemon juice

* Grated Parmesan cheese

EQUIPMENT NEEDED:

1.) Braising pan or Stock pot 

2.) Ladle

3.) Soup bowls

DIRECTIONS:

1.) Shape sausage into 1" balls.

2.) Heat 1 Tbsp olive oil in large braising pan on medium.

3.) Add sausage balls to pan and cook, turning to brown all sides. 

4.) Remove sausage from pan and set aside. 

5.) Discard pan drippings.

6.) Return pan to heat and add remaining 2 Tbsp of olive oil & onions. 

7.) Cook onions, stirring occasionally, until onions are translucent. 

8.) Add garlic, cook, stirring until softened, about 1 min. 

9.) Mix in escarole, cook, stirring occasionally, until wilted. 

10.) Season to taste with salt and pepper.

11.) Stir in chicken stock, beans, and sausage balls.

12.) Heat to boiling on medium-high.

13.) Reduce heat and simmer about 10 min. 

14.) Stir in pasta; simmer 10 min or until pasta is al dente. 

15.) Add parsley and lemon juice, stir well.

16.) Season to taste with salt and pepper.

17.) Ladle into warm bowls.

18.) Top with Parmesan cheese.

Buon Appetito!


(adapted from a wegman's recipe)