White Beans and Escarole Chicken Soup Recipe
Ingredients
| Escarole, romaine lettuce, or broccoli rabe - 1 head (8 to 10 ounces), cut into 2 to 3 inches squares | ||
| Olive oil | 2 Tablespoon | |
| Smoked chicken sausages - 6 (about 1 pound), cut into 1/2-inch-thick rounds | ||
| Cannellini beans | 2 Can (10oz) | |
| Salt | 1 To taste | |
| Chicken broth | 2 Cup (16 tbs) | |
| Water | 2 1/4 Cup (16 tbs) | |
| Sage | 1 Teaspoon | |
| Italian bread slice | 4 , toasted | |
| Black pepper | 1 To taste | |
| Parmesan cheese | 1 Cup (16 tbs), freshly grated | |
Directions
MAKING
1)In a large saucepan, saute the sausage slices in the oil over a medium heat for about 2 to 3 minutes per side until slightly stiffened and brown.
2) In a bowl, remove the sausage slices with a slotted spoon, keep aside.
3) In the same saucepan, cover and cook the escarole over a medium heat for 2 to 3 minutes until wilted but bright green.
4) Remove the escarole into the bowl with the sausages.
5) In the same saucepan, add half the beans puree them with a potato masher or a spoon.
6) Stir in the remaining whole beans, 1 teaspoon salt, broth, water and sage, allow to simmer and cook over a medium heat for 5 minutes, until the beans are thoroughly heated.
7) Stir in the sausage rounds and escarole, simmer uncovered for 2 to 3 minutes, until heated through.
8) Season the soup with the salt and pepper and turn off the heat.
SERVING
9) In 4 soup bowls, place a slice of toast, ladle the soup into the bowls, top each portion with 1/4 cup Parmesan cheese and serve immediately.
1)In a large saucepan, saute the sausage slices in the oil over a medium heat for about 2 to 3 minutes per side until slightly stiffened and brown.
2) In a bowl, remove the sausage slices with a slotted spoon, keep aside.
3) In the same saucepan, cover and cook the escarole over a medium heat for 2 to 3 minutes until wilted but bright green.
4) Remove the escarole into the bowl with the sausages.
5) In the same saucepan, add half the beans puree them with a potato masher or a spoon.
6) Stir in the remaining whole beans, 1 teaspoon salt, broth, water and sage, allow to simmer and cook over a medium heat for 5 minutes, until the beans are thoroughly heated.
7) Stir in the sausage rounds and escarole, simmer uncovered for 2 to 3 minutes, until heated through.
8) Season the soup with the salt and pepper and turn off the heat.
SERVING
9) In 4 soup bowls, place a slice of toast, ladle the soup into the bowls, top each portion with 1/4 cup Parmesan cheese and serve immediately.
Chef
