Bean, sausage & escarole soup

Ingredients

• 5 Mild italian style sausage casings removed or 1/2 - 3/4 lbs bulk Italian sausage
• 1 large yellow onion coarsely chopped
• 4 clove(s) garlic finely minced
• 2 carrots peeled and cut into 1/2 inch rounds
• 2 celery stalks rinsed and cut into 1/2 inch chunks
• 2 tablespoon(s) butter
• 2 tablespoon(s) olive oil
• 4 can(s) northern white beans drained
• 8 cup(s) chicken stock
• 1 1/2 cup(s) diced tomato (one) can
• 2 cup(s) roughly chopped escarole (or mustard or collard greens)
• salt and pepper to taste
• 1 cup(s) parmesan cheese freshly grated

Preparation

1. Directions:
2. 1. Melt butter and oil in a heavy stockpot over medium high heat. Add sausage and break up the meat into a crumble using a metal spatula. Add Carrots, onions, celery and garlic. Saute 4-6 minutes to soften the vegetables
3. 2. Add Stock, beans and the diced tomatoes. Bring to a boil. Reduce heat, cover and let simmer 15 minutes.
4. 3. Remove lid, increase heat to high and bring mixture to a boil. Add the chopped escarole and boil 5 minutes.
5. 4. Season with salt and pepper.
6. 5. Ladle soup into bowls and garnish with a generous helping of Parmesan cheese. Pass hot crusty french bread at the table.