Add escarole and toss until wilted, about 5 minutes. Escarole soup with sausage and beans November 15, 2018 By Erin Leave a Comment This hearty escarole soup is loaded with Italian sausage and white beans … Reduce heat to medium; add onion to pot and saute until translucent, about 5 minutes. Add escarole; cook, stirring occasionally, until just wilted, 8 to 10 minutes. Cook, tossing often, until escarole is wilted, pasta is al dente, and sauce is thickened, about 4 minutes. Escarole is sauteed in butter until tender and mildly sweet, then mixed with black-eyed peas, potatoes, and broiled turkey sausage to make a complete meal. Add escarole and saute until wilted, about 2 minutes. The bitter escarole with the crumbled sausage in that light, garlicky broth is probably something more suited to an older palate, but there was just something about it’s simplicity that I really loved (and possibly all the buttered Italian bread I would dip in it! Using a slotted spoon, transfer sausage to bowl, leaving drippings in pot. To save time, you may use two 15-oz cans of black-eyed peas in place of dried. Add prosciutto and saute 1 minute. ). Add sausage and garlic and sauté until sausage is lightly browned, about 8 minutes. Thin with more pasta cooking liquid if needed. Working in batches, saute sausage until cooked through, breaking up with back of spoon, about 6 minutes per batch. Italian Sausage and Escarole Soup was one of my favorite soups as a teenager.

Escarole With White Beans & Sausage We just received another five to six inches of snow early yesterday morning, and today the temperatures dropped to below freezing. Bring to a simmer. I am so over winter at this point and am counting the days until spring arrives with warmer temperatures. Add cream, parsley, rosemary, and red-pepper flakes; season with salt and pepper. Add another ¼ cup pasta cooking liquid, then gradually add ½ cup cheese, tossing until melted and dissolved into a luxurious, glossy sauce. Using a slotted spoon, transfer sausage to bowl, leaving drippings in pot.
Add broth and cannellini with their juices. Add sausage; cook, stirring, until cooked through, about 6 minutes. Reduce heat to medium; add onion to pot and saute until translucent, about 5 minutes. Pour in wine; stir to deglaze pan. Heat oil in a heavy large pot over medium-high heat. Add wine and cook 2 minutes.

Mix in garlic and crushed red pepper. Season with pepper, and more salt if needed.