Escarole Soup
This Escarole Soup recipe is a comforting blend of Italian sausage, cannellini beans, and escarole greens in a flavorful chicken stock base. It's a hearty and soul warming dish that is easy to prepare.
Equipment
- Soup Pot
- Soup Bowls
Ingredients
- 2 tablespoons olive oil
- 1 lb ground Italian sausage
- ½ white onion diced
- 2 cloves garlic minced
- ⅛ teaspoon red pepper flakes
- 4 cups chicken stock
- 15 oz can cannellini beans drained and rinsed
- Salt and pepper to taste
- 1 lb escarole washed and chopped
- 2 tablespoons lemon juice
- 6 oz small pasta cooked
- 2 oz parmesan cheese for serving
Instructions
- Heat olive oil in a large pot over medium heat. Add Italian sausage and cook until browned, about 5 minutes. Add the onion and cook 5 minutes, until softened. Add garlic and red pepper flakes. Sauté for 1 minute, until fragrant.
- Add chicken stock, cannellini beans, salt, and black pepper to the pot. Stir well and bring to a simmer. Add escarole and lemon juice and stir well. Continue to simmer until wilted.
- Add cooked pasta to the soup. Spoon into bowls and serve with parmesan cheese.
Notes
Storage and Reheating
- Refrigerator Storage: Store in an airtight container and eat leftovers within 4-5 days.
- Freezer Storage: Freeze in a freezer safe, airtight container and keep for up to 3 months. When you're ready to use, thaw in the refrigerator and reheat as instructed below.
- Reheating Instructions: The best way to reheat this recipe is to heat in a saucepan over low heat until warm.
Did You Make This Recipe?
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