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Escarole with Italian Sausage & White Beans

3tbsp extra virgin olive oil

2lbs ground Italian sausage

1 cup chopped Vidalia onion

½ cup chopped prosciutto

1 ½ tbsp. minced garlic

1tsp dried crushed red pepper

1 large head of escarole

1 ½ cup dry white wine

3 15oz cans Great Northern beans, rinsed, drained

3 cups chicken stock or low salt chicken broth

freshly shaved Parmesan cheese

Heat the oil in a heavy large pot over medium high heat. Sauté the sausage, breaking it up with a spoon, until cooked through. Remove the sausage with a slotted spoon to a bowl, leaving the drippings in the pot.

Reduce the heat and add the onion. Sauté until translucent, about 5 minutes. Add the prosciutto and sauté for another minute. Mix in garlic and crushed pepper.

Add the escarole and sauté until it has wilted, about 2 minutes. Add the wine and cook for 2 minutes.

Add the beans, chicken stock and sausage and simmer for 10 minutes. Season with salt and pepper to taste. Transfer to soup bowls and top with shaved Parmesan cheese.

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