Escarole soup, beans and sausage
Component
1 kg hot Italian sausage, sliced into thin cubes
2 tablespoons of olive oil
2 garlic cloves, chopped
2 heads of escarole, chopped
Salt
4 cups low-salt chicken soup for homemade soup see my recipe
2 cups home-cooked cannellini beans or 1 can (15 oz) cannellini beans, drained and rinsed
1 (1 ounce) piece of Parmesan
Freshly ground black pepper
6 teaspoons extra virgin olive oil
Crispy bread to serve
Arrival instructions
Heat 2 tablespoons of olive oil in a large, heavy pot over medium heat. Add sausage and garlic until the sausage is lightly browned. Add the escarole and sauté until wilted, about 2 minutes. Add a pinch of salt. Add the chicken broth, beans and parmesan cheese. Cover and cook until the beans are heated through, about 5 minutes. Season with salt and pepper, to taste.
Ladle the soup into 6 bowls. Drizzle 1 teaspoon extra virgin olive oil on each. Serve with crusty bread.
