Sausage, White Bean, and Escarole Soup

Makes: 8 servings

Prep: 45 mins
Start to Finish: 45 mins

Ingredients

1 pound sweet or hot Italian sausage links
4 tablespoons extra-virgin olive oil
1 medium onion, chopped
2 tablespoons chopped fresh rosemary
2 19 ounce cans cannellini beans, rinsed and drained
1/2 pound escarole, chopped (about 6 cups)
2 14 1/2 ounce cans reduced-sodium chicken broth
2 ounces sun-dried tomatoes (not packed in oil), chopped
1/3 cup finely grated fresh Parmigiano-Reggiano

Directions

1. Remove sausage from casings by trimming tops and squeezing from ends. Heat tablespoon oil in a heavy 5-quart pot over moderately high heat. Add sausage and cook, stirring and breaking up clumps, until no longer pink, about 5 minutes.

2. Transfer with a slotted spoon to a bowl. Add 1 tablespoon oil, the onion, and rosemary to same pot; cook over moderate heat, stirring, until onion is softened, about 3 minutes. Add sausage, beans, escarole, broth, and tomatoes; simmer, stirring occasionally, 15 minutes.

3. Ladle soup into bowls, sprinkle with cheese and drizzle with remaining 2 tablespoons oil. Makes 8 servings.