Total Time
20 Mins
Yield
4 servings (serving size: about 1 1/4 cups soup and 1 1/2 teaspoons cheese)
Photo: John Autry; Styling: Leigh Ann Ross

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.

Ratings & Reviews