Sausage, White Bean And Escarole Soup
serves 2-4
Sausage, white beans and escarole are a classic match. Fresh sage adds woodsiness, and red wine vinegar and red pepper flakes wake up all the flavors. Chop the escarole into bite-size pieces to make the soup easy to eat.
4 tablespoons olive oil
2 links Italian sausage
1 bunch green onions, thinly sliced
10 sage leaves, thinly sliced
2 teaspoons red pepper flakes
1 bunch escarole, chopped
2 (15-ounce) cans cannellini beans, rinsed and drained
6 cups water
1 teaspoon red wine vinegar
prep: 10 minutes
total: 35 minutes
large pot
kitchen shears
1. Prep all the ingredients. Heat the olive oil in a large pot over medium heat. With kitchen shears, cut the sausages into thin slices over the pot so that they drop into the olive oil as you slice them. Leave the sausage alone to brown for 2 minutes.
2. Add the white and light green parts of the green onions to the pot, saving the dark green part to add later. Also add the sage leaves, red pepper flakes and a generous sprinkling of salt and freshly ground black pepper. Cook, stirring once or twice until the green onions are soft, 3-5 minutes.
3 Add the escarole, cannellini beans and water and cover the pot. Bring the soup to a boil then simmer gently, uncovered, until the escarole turns soft, 15 minutes.
4. Stir in the red wine vinegar. Season to taste with salt and freshly ground black pepper.
