Escarole and Beans Soup

Here you go, as promised the recipe for the Escarole and Beans soup I made last night!

Escarole and Beans Soup

  • 2 large heads escarole
  • 6 cloves garlic, smashed
  • 4 TBS. extra virgin olive oil
  • 3/4lb hot & sweet Italian sausage links, casing removed
  • 2 15oz cans chicken broth, I use College-Inn
  • 1 19 oz can cannellini beans, I use Progresso
  • crushed red pepper flakes
  • kosher salt
  • Parmigiano-Reggiano cheese


Rinse escarole several times in strainer to be sure all sand is out, drain and chop escarole into 1 to 2 inch pieces.

Heat oil in medium size sauce pan, add garlic, and sauté until garlic turns a light golden brown, this should take  about 1 minute

Take sausage out of casing & cut into 1 inch pieces add to garlic & oil and cook over medium heat until sausage is lightly browned (should only take about 5 minutes)

Add the escarole to the pot, toss it around with the sausage & oil so the escarole absorbs the heat and starts to wilt, use tongs, it makes life a lot easier

Cover the pot for a minute or two so the escarole shrinks down, we need room for the beans and broth

Add the two cans of chicken broth along with the cannellini beans into the pot cover and let simmer for about 5 minutes

Add crushed red pepper flakes to your liking, I also put a rind from fresh parmigiano-regiano cheese to kick it up a bit, you only need about a 1 inch chunk – add salt as desired

Cover and simmer for about twenty minutes, allowing all ingredients to blend together.

Ladle into bowls and serve topped with parmigiano cheese and don’t forget the crusty Italian Bread for dipping!