I’m a soup girl. Any time of year, any type of soup – I am happy. Escarole is one of the healthiest greens around, and was a staple in our household since I was a young girl. My grandmother often just sauteed the ‘scarole leaves with olive oil and fresh crushed garlic – and it was my favorite side dish, accompanying pretty much anything. Add beans and a little bit of chicken broth to the ‘scarole, and you get a hearty one-dish meal. Finally, add sweet sausage to the mix, and you get this amazing bowl of flavor and nutrition and love, all wrapped in one scrumptious, filling, easy-to-prepare soup. Each spoonful makes me think of my grandma, and comfort food, and love.
Enjoy, from me to you!
[Adapted from a Bon Appetit Recipe]
Ingredients:
- 2 tablespoons quality Olive Oil
- 8 sweet Italian sausage (casings removed)
- 3/4 cup chopped sweet onion
- 1/2 cup chopped imported prosciutto
- 1 tablespoon minced garlic
- 1/4 teaspoon crushed red pepper
- 2 large heads fresh escarole, washed well and chopped
- 3/4 cup dry white wine
- 3 15 oz. cans Great Northern Beans, rinsed well and drained
- 1.5 cups chicken stock
- Parmegiano Reggiano grated to taste (unless you need this dairy free, then omit!)
Heat oil in large dutch oven over medium-high heat. Saute sausage (without casing) until cooked through, being sure to keep the pieces small and crumbly. Remove the sausage when it is fully cooked, leaving the oil and drippings in the pot. Reduce heat to medium, add the onions, and saute until translucent, about 5-7 minutes. Add chopped prosciutto and saute about 1-2 minutes until scent is released. Add garlic and crushed red pepper, stir to incorporate. Add escarole and saute until wilted, about 5 minutes. Add wine and let alcohol burn off, about 4 minutes. Add beans, sausage and chicken stock. Stir well. Simmer about 15 minutes to incorporate flavors. Season to taste with salt and pepper. Top with grated parmegiano reggiano (if not serving dairy free). Serve and enjoy.