Boistfort Valley Farm
Community Supported Recipe Box

Escarole, Bean and Sausage Soup


  • 2 tablespoons olive oil
  • 3/4 pound Italian sausage, diced (or a flavorful sausage substitute)
  • 4 large garlic cloves, chopped
  • 1 large head escarole, coarsely chopped
  • 5 1/2 cups low-salt chicken or vegetable broth
  • 1 15-ounce can cannellini (white kidney beans)
  • Grated Parmesan cheese


dish: soup
season: fall

Heat oil in heavy large Dutch oven over medium-high heat. Add sausage and garlic and sauté until sausage is lightly browned, about 10 minutes. Add escarole and toss until wilted, about 5 minutes. Add broth and cannellini with their juices. Simmer until flavors blend and soup thickens slightly. Season to taste with salt and pepper. Ladle soup into bowls. Serve with Parmesan cheese.

Adapted from Bon Appétit, March 1996, by Dawn Murray