Escarole, Bean, and Sausage Soup with Parmesan Cheese

9 Reviews
ADD YOUR REVIEW
Photo: John Autry; Styling: Leigh Ann Ross
Total Time:
20 Mins
Yield:
4 servings (serving size: about 1 1/4 cups soup and 1 1/2 teaspoons cheese)
By David Bonom
March 2011
RECIPE BY Cooking Light

Escarole has a milder flavor than endive but still offers a slight bitterness that is balanced by the creamy beans and sweet sausage.

Ingredients

  • 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

Nutritional Information

  • Calories 230
  • Fat 4.6g
  • Satfat 2.6g
  • Monofat 1.7g
  • Polyfat 0.3g
  • Protein 17.9g
  • Carbohydrate 15.5g
  • Fiber 4.7g
  • Cholesterol 49mg
  • Iron 1.3mg
  • Sodium 624mg
  • Calcium 87mg

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.

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Ratings & Reviews

ccransom1947's Review

jwolff713
February 26, 2012
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.

DoctorT's Review

ccransom1947
December 27, 2011
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.

tackleshopgirl's Review

BrendaLRGale
September 15, 2011
This is easy with excellent flavor. The best escarole soup I have made so far.

user's Review

user
June 06, 2011
N/A

BrendaLRGale's Review

SilverVixen
May 16, 2011
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!

rwheeks's Review

sparkicam
April 24, 2011
N/A

jwolff713's Review

DoctorT
April 17, 2011
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.

SilverVixen's Review

rwheeks
February 25, 2011
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.

sparkicam's Review

tackleshopgirl
February 24, 2011
This was a great soup! Layered with flavor. Store didn't have sweet sausage so I used hot, came out great! I also doubled the recipe and I'm glad I did, it went fast!