Tuscan Sausage and Bean Soup
- Ready In:
- 1hr 25mins
- Ingredients:
- 13
- Serves:
-
8
ingredients
- 1 head escarole, cored
- 1 tablespoon olive oil
- 3⁄4 lb Italian sausage
- 1⁄2 cup chopped Spanish onion
- 1⁄2 cup chopped carrot
- 1 tablespoon minced garlic
- 3 tablespoons water
- 1 tablespoon olive oil
- 2 teaspoons dry thyme
- 1 bay leaf
- 2 (15 ounce) cans cannellini beans, drained and rinsed
- 3 cups homemade chicken stock or 3 cups canned low-sodium chicken broth
- salt and pepper
directions
- 1.Blanche the escarole in boiling water for 1 minute. Rinse it in cold water.
- 2.Preheat the oven to 350 degrees.
- 3.Heat 1 tablespoon of olive oil in a sauté pan over medium heat. Add Italian sausage and brown it on both sides.
- 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.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.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.Take half of the mixture and purée it in a food processor or blender.
- 8.Return the puréed mixture to the stock pot. Stir in the sausage and the escarole. Add salt and pepper to taste.
- 9.Simmer for an additional 5 minutes and serve.
- 10.This makes 6 large servings or 8 medium-size.
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RECIPE SUBMITTED BY
Tim_John
Fort Myers, Ohio