Escarole has a milder flavor than endive but still offers a slight bitterness that is balanced by the creamy beans and sweet sausage.
2 teaspoons extra-virgin olive oil
1 cup prechopped onion
1/2 cup thinly sliced fennel bulb
1 tablespoon minced garlic
3 (3.2-ounce) links sweet turkey Italian sausage, casings removed
2 cups fat-free, lower-sodium chicken broth
1 cup water
1 (15-ounce) can no-salt-added cannellini beans or other white beans, rinsed and drained
4 cups chopped escarole
2 tablespoons grated Parmesan cheese
How to Make It
Heat a large saucepan over medium-high heat. Add olive oil to pan; swirl to coat. Add onion, fennel bulb, garlic, and sausage; cook 7 minutes or until sausage is browned, stirring frequently to crumble. Add broth, 1 cup water, and beans. Cover; bring to a boil, and cook 5 minutes, stirring occasionally. Stir in escarole; cook 4 minutes or until escarole wilts. Divide soup evenly among 4 bowls; sprinkle with Parmesan cheese.
This recipee is a piece of heaven and it is easy to make. The ingredients are simple and it so tasteful that you need no salt or any other seasoning. It is EXCELLENT!Every bite is delicious. The taste is so pleasing and lasting on your palet. A very healthy and tasteful meal. Great for a cold evening. For those of you that prefer not to eat meat, get creative. Wow! You are in for a treat.
I have made this many times with various alterations. I've used different beans, different sausage, different stocks and usually spinach instead of escarole and every time it's excellent. Filling and tasty.
I'm making this tonight, but I'm confused (easily done!) if the sausage amount totals 3.2 oz, or if the recipe calls for 3 sausages at 3.2 oz EACH (9.6 oz total). If it's the first option, the recipe should have been written - "3 links sweet turkey Italian sausage (about 3.2 oz), casings removed." Venting done! :)
UPDATE - I used only 3.2 oz total, and this was one of the BEST homemade soups I've ever had! Can't wait for leftovers tonight!! YUM!
I thought this recipe was very good. The sausage adds a lot of flavor so that I didn't even have to add any other spices. I couldn't get escarole at the market so I substituted Swiss chard. This was a quick and easy soup that I'd make again.
I followed the recipe VERY carefully and we thought it was very, very bland. We think it has definite possibilities, but it is definitely missing something...seasonings, herbs, spices. Help! We want to love this.