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Sausage, White Bean, and Escarole Soup

Makes: 8  servings Prep 45 mins Start to Finish 45 mins
Sausage, White Bean, and Escarole Soup


  • 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 1/2ounce cans reduced-sodium chicken broth
  • 2 ounces  sun-dried tomatoes (not packed in oil), chopped
  • 1/3 cup  finely grated fresh Parmigiano-Reggiano


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.

Nutrition Facts

  • Servings Per Recipe 8
  • cal.(kcal)410,
  • Fat, total(g)27,
  • chol.(mg)46,
  • sat. fat(g)8,
  • carb.(g)23,
  • fiber(g)8,
  • pro.(g)20,
  • sodium(mg)877,
  • Percent Daily Values are based on a 2,000 calorie diet