recipe 
yields
8 servings
1 pound sweet Italian sausage
2 tablespoons extra virgin olive oil, plus more for drizzling
1 large onion, peeled and chopped (about 3 cups)
2 large carrots, peeled and finely chopped (about 2 cups)
6 large garlic cloves, thinly sliced (about 2 ½ tablespoons)
1 large head escarole, stems removed, chopped (about 6 packed cups)
8-10 cups chicken stock, divided
8 cups home-cooked or canned cannellini beans, drained and rinsed
2 3-inch pieces of Parmigiano-Reggiano cheese rind
Kosher salt and green bell pepper
Pinch of crushed red pepper flakes
2 tablespoons red wine vinegar
Freshly shaved or grated Parmigiano-Reggiano cheese, for serving
ingredients
steps
- Slit the sausage casings open lengthwise with the tip of a knife and remove them. Break the sausage meat into pieces the size of small meatballs.
- Heat the oil in a large heavy saucepan or small Dutch oven over medium-high heat. Add the sausage and cook, stirring occasionally, until it is browned and cooked through, about 10 minutes. Use a slotted spoon to transfer the sausage into a bowl.
- Add the onion, carrots, and garlic to the pot and stir to coat. Cook, stirring often, until softened, about 12 minutes.
- Add the escarole one handful at a time. Cook, stirring constantly, until it wilts before adding more.
- Stir in 8 cups of the stock and the beans. Drop in the cheese rinds.
- Bring to a boil, reduce the heat, partially cover the pot, and let simmer until the escarole is tender, about 15 minutes. Return the sausage to the pot during the last 5 minutes. If the soup gets too thick, add the rest of the stock.
- Season the soup with salt, pepper, and pepper flakes. Stir in the vinegar. Remove the cheese rinds. Nibble on them, if you wish, or discard them.
- Serve the soup hot, topped with a little fresh cheese and a swirl of oil.
Date Published: 02.02.14
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- from Sheri Castle
