Escarole Beans & Sausage Soup
Posted on February 28, 2016 by Dr. G
The Fall weather is underway! Cold nights with this soup is just what the doctor ordered! Roasting the garlic before hand creates a whole new flavor profile bringing this simple soup to life!
Ingredients
1 lb mild italian sausage, out of casing (Check out your local butcher shop for quality products)
8 Cups Organic chicken or vegetable broth
2 heads garlic
2 bunches fresh escarole
2 cans (BPA free) Cannellini beans
salt and pepper to taste
Directions
- Preheat your oven to 300 degrees.
- Cut one end of the whole garlic head off for both heads of garlic and place upside on a piece of tin foil
- lightly enclose the garlic heads in the tin foil
- Roast for 30 minutes in the oven
- Remove the garlic and let cool
- When cool enough to handle remove the roasted garlic cloves from the heads and run through with a knife.
- Heat a pan to medium heat and cook the sausage completely. Be sure to dice up the chunks of meat to bite size pieces for the soup. You can do this while the garlic is roasting.
- Add the broths to a large soup pot and bring to a boil then reduce the heat to a simmer
- Rinse the escarole in a salad spinner to remove any excess dirt.
- Lightly chop the escarole and add it to the broth along with the garlic and sausage.
- Empty the contents of the cans of beans into a strainer and rinse to remove excess salts.
- Add the beans to the soup.
- Cover the pot with a lid and let the contents come together, stirring occasionally
- In about 20 minutes add salt and pepper to taste
Buon Appetito!
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