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“This is a very conforting soup my Mum use to make a lot. Unortunately, I don't have her recipe but recently found this one in our local paper, courtesy of Ike DeLorenzo. He suggests using the best sausage you can find for this dish. His choice, cacciatorini, a dry, aged, spicy salami or pork and beef, or salsiccia Napoletana piccante, an excellent dry sausage from Naples. The use of the Parmedan rind flavors the whole soup.”
READY IN:
1hr 5mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. In a soup pot over medium heat, heat the oil.
  2. Cook garlic, stirring constantly, for 2 minutes.
  3. Add salami (or pepperoni) and cook, stirring often, for 5 minutes or until it begins to render its fat.
  4. Add the chicken stock and cheese rind (if using).
  5. Simmer for 15 minutes.
  6. In a bowl with a fork, mash about 1 cup of the beans, set aside.
  7. Meanwhile, in a steamer over boiling water, steam the escarole and other greens for 15 minutes.
  8. Add the escarole, red pepper, and cannellini beans (mashed and whole) to the pot.
  9. Cover and simmer, stirring occasionally, for 20 minutes.
  10. Add the spinach and cook 5 minutes more or until it wilts.
  11. Remove the cheese rind,(if using).
  12. Taste the soup for seasoning and add more dalt and pepper, if needed.
  13. Ladel into bowls and sprinkle with Parmesan.

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