Lee Harrelson
4 servings (serving size: 1 1/4 cups soup and 1 1/2 teaspoons cheese)

The flavorful sausage and bold escarole are filling additions to this French-accented stew. Substitute mustard greens to mimic the bitter flavor of escarole, or use spinach for milder flavor. Serve with a crusty baguette or rolls.

How to Make It

Step 1

Remove casings from sausage.

Step 2

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.

Step 3

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

You May Like

Ratings & Reviews

Great on a cold night

August 24, 2017
I've been making this for about 5 years now and it never disappoints.  I typically stick to the basic recipe, however I've found that hot italian chicken sausage (or pork) makes this even more flavorful than using sweet italian sausage. We also substitue the escarole for baby spinach and arugula, it adds enough of a bite if you can't find escarole. I also tend to like things on the saltier side so I'll add enough salt/pepper to fit my taste. It's super easy to make, delicious and absolutely wonderful on a cold night.

JessicaSophia's Review

December 02, 2010
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.

fabfoodie914's Review

February 11, 2011
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...

Maryandtulip's Review

March 25, 2013
This is a hearty recipe perfect for a cold night. It's easy to put together too. I used 2cans of beans.

TwilightMom's Review

February 27, 2013
Very easy to make, and the flavor combination is outstanding. I don't care for Italian sausage, so I used turkey kielbasa instead, and it is delicious.

Jandie's Review

February 24, 2011
So fantastic and easy. My adjustments were more garlic and a pinch of red pepper flakes. Big hit with the fam

hamfam's Review

September 17, 2013
My family loves this soup. It is so easy to make and perfect for a chilly evening!

kateford's Review

March 12, 2009
WOW! This is an outstanding recipe. I have used both hot turkey and sweet turkey sausage and they both work equally as well. I usually let it simmer longer than the recipe calls for because I like my escarole soft. I also substitute fresh rosemary for 1/4 tsp dried springs, I just break them up when I throw them in. AWESOME. I make this atleast once a month!!

brendalw's Review

March 14, 2010
This is delicious and everyone in my family loves it. I make this almost every week except I use green chard instead of escarole, add more chicken broth instead of wine, leave on the potato skins and use Aidell's Italian sausage. I cook it all in my dutch oven and it is very quick. Very tasty with sourdough bread.

chefbonarti's Review

February 08, 2010
This soup is exceptional. It seems very unique. I substituted chicken sausage for the turkey sausage, left the potatoes unpeeled, and used a bag of Trader Joe's Southern Greens Blend (already prepared). You could easily serve this to guests on a cold evening. Awesome meat to veggie ratio.