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Cannellini Bean Soup with Roasted Italian Sausage and Escarole

Cannellini Bean Soup with Roasted Italian Sausage and Escarole
  • Category


  • Cusine



1/2 lb. hot or sweet Italian Sausage

1 medium onion, chopped

1 T finely minced garlic

1-2 tsp. olive oil, to saute onions and garlic

1 can cannellini beans

6 cups + 1-2 cups more homemade chicken stock 

pinch hot pepper flakes

1/2 large head escarole, thinly sliced and coarsely chopped

coarse ground black pepper to taste

fresh grated Parmesan cheese for serving


Preheat oven or toaster oven to 425. Spray a roasting pan with olive oil, then roast sausage until well browned and cooked through, about 25 minutes. Let sausage cool, then cut into slices about 1/4 inch thick. When roasting pan has cooled a few minutes, pour in 1/2 cup homemade chicken stock and use a metal turner to scrape off browned bits from the pan. Add this to the soup when you add the chicken stock. While sausage cooks, chop onions and garlic. Heat olive oil in heavy soup pot and saute onions 3-4 minutes, until softened but not brown. Add garlic and saute 1-2 minutes more. Add chicken stock , beans, sliced sausage, and hot pepper flakes to soup pot and simmer about 30 minutes. While soup simmers, wash escarole, slice, and coarsely chop. Add escarole to soup pot, along with additional chicken stock if it seems too thick. Taste for seasoning and add black pepper to taste. Let cook 20-30 minutes more, until escarole is starting to break apart slightly. Serve hot, with fresh-grated Parmesan cheese to sprinkle on top if desired.