Sausage, Bean, and Escarole Soup

  • 1 tablespoon olive oil
  • 4 hot Italian sausages (about 1 pound), casings removed
  • ⅓ cup chopped onion
  • 1 tablespoon minced garlic
  • ⅓ large head escarole, chopped (about 4 cups)
  • 1 (15-ounce) can pinto beans, rinsed, drained
  • 1 (15-ounce) can kidney beans, rinsed, drained
  • 1 (15-ounce) can chopped roasted tomatoes
  • 1 cup shredded carrot, kohlrabi, and/or radish (I used a blend of all three)
  • 1 quart chicken or turkey stock

Heat the oil in a heavy large pot over medium-high heat. Sauté the sausage until cooked through, breaking it up with the back of a spoon, about 6 minutes.

Reduce the heat to medium; add the onion to pot and sauté until translucent, about 5 minutes. Mix in the garlic and escarole and sauté until wilted, about 2 minutes.

Add the beans, tomatoes, shredded vegetables, and stock; simmer 10 minutes to blend the flavors. Season to taste with salt and pepper. Serve hot.

  • Yields: 4 servings
  • Preparation Time: 30 minutes

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