“The silk-smooth texture of cannelini sings excellent harmony with rugged sausage in this recipe from Chicago's Harry Caray's”
READY IN:
1hr 25mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. 1.Blanche the escarole in boiling water for 1 minute. Rinse it in cold water.
  2. 2.Preheat the oven to 350 degrees.
  3. 3.Heat 1 tablespoon of olive oil in a sauté pan over medium heat. Add Italian sausage and brown it on both sides.
  4. 4.Bake the Italian sausage in the oven for approximately 12-15 minutes or until it is cooked through. Drain excess oil from the sausage. Allow the sausage to cool and then chop it into bite-sized pieces.
  5. 5.In a medium stock pot, combine the onion, the carrots, the garlic, the water and the 2nd tablespoon of olive oil. Simmer the mixture over medium heat until the onions are clear.
  6. 6.Stir in the thyme, bay leaf, cannellini beans and chicken stock. Bring the mixture to a boil, then reduce the heat and simmer for 15 to 20 minutes.
  7. 7.Take half of the mixture and purée it in a food processor or blender.
  8. 8.Return the puréed mixture to the stock pot. Stir in the sausage and the escarole. Add salt and pepper to taste.
  9. 9.Simmer for an additional 5 minutes and serve.
  10. 10.This makes 6 large servings or 8 medium-size.

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