1 (16-ounce) can cannellini beans or other white beans, rinsed and drained
1 (14-ounce) can fat-free, less-sodium chicken broth
4 cups sliced escarole (about 4 ounces)
1 teaspoon chopped fresh rosemary
2 tablespoons grated fresh Parmesan cheese
How to Make It
Remove casings from sausage.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add Italian sausage and onion to pan, and cook for 4 minutes or until sausage browns, stirring to crumble. Drain sausage mixture well; return to pan. Stir in potatoes, wine, garlic, beans, and chicken broth; bring to a simmer. Cover and cook 7 minutes. Stir in escarole and rosemary, and cook for 4 minutes or until the escarole wilts, stirring occasionally. Ladle 1 1/4 cups soup into each of 4 shallow bowls, and sprinkle each serving evenly with 1 1/2 teaspoons cheese.
Wine note: The creaminess of the white beans, bitter herbalness of the escarole, and rich meatiness of the sausage are in perfect counterpoint in this dish. In my experiments, when bitter and fat flavors are involved, one of the best wines is often the Italian red Chianti--even in a dish like this that calls for white wine. I love the Banfi Chianti Classico Riserva. The 2002 is $ -Karen MacNeil
We have been making this ragout for years, and it is consistently a favorite with my husband and adult sons. Can't go wrong! They only change I make is to add extra potatoes, because they love them. I usually make my own chicken broth, which adds a lot of flavor, but it's delish with canned as well.
Lovely flavor in a very simple weeknight soup. Very satisfying and filling too. I made the recipe almost exactly as written although I subbed dried rosemary for fresh and put it in earlier. I also used romano instead of park because I was out of parm. I actually think romano is a very nice match for the flavors, it gives it a nice bright note. I also left the potato peeled. I will make this again (and I don't often repeat recipes... I love making new dishes all the time.)
I really liked this soup. Easy to make. Easy ingredients. I used kale instead of escarole as I like my greens a bit hearty. I also added red pepper flakes to inject a little heat. Would be a nice soup to prep as a meal only...we like buttermilk biscuits with this dish.
Love, love, love this recipe! Growing up, my Italian family made Escarole and Beans which was simply escarole, chicken stock, garlic and cannellini beans. It was always one of my favorites. This recipe is an awesome spin off from my family's traditional preparation. Made some minor modifications - used chicken sausage, more chicken stock than called for to have more broth and did not use potatoes at all to reduce the amount of starch in the dish. BF loved it and I just ate the leftovers for lunch and they were just as delish! This is a keeper...now to make it for the Italian father...
My husband and I both really liked the flavor and texture of the soup. Used spinich, and substituted more chicken stock for wine. I also used 1/4 tsp dried rosemary. The only change I will make next time to to half the amount of sausage and double either the potatoes or beans. My potatoes turned out perfect by cutting the potatoe in half lenghtwise and then chopping into long thin slices width wise. Served with bread. I will definately make my modified version again for guests!
This is fast and easy to make, even if you don't use all the pre-chopped ingredients suggested in the recipe. I used sausage that was already cooked, because that is what I had. It was still delicious but next time I will go for the raw sausage so I can remove the casings and cook it with the onions.
I simmered this for far longer than the recipe suggested, and the potatoes got a little mushy, so be careful not to overcook.
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