Ingredients
- 1 pound Italian sausage (sweet)
- 4 quarts chicken stock
- 6 garlic cloves, minced
- 1 pound dry beans (white beans, drained (beans must soak overnight first)
- 2 heads escarole (roughly chopped into about 1-inch pieces)
- 1 teaspoon dried oregano
- 4 leaves fresh basil
- Red pepper flakes (pinch)
- Salt and ground pepper
- Freshly grated Romano cheese
How to Make
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Step 1: In a Dutch oven or a large pot brown the sausage or meat (about 12 minutes).
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Step 2: Add the chicken stock and garlic; bring to a boil, reduce heat and simmer, scraping all the browned bits from the bottom of the pan. Add the beans, herbs, and cook, covered, for 30 minutes simmering on lowest heat, until beans are tender. Add the escarole and cook until escarole is soft. Season with salt and ground pepper.
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Step 3: Serve soup with fresh Romano or Parmesan cheese at the table.
We hope you enjoy this recipe!
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