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Begin cooking the pasta in a saucepan until al dente.
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In a medium saucepan, saute the onions in the olive oil for five minutes. Add the garlic and crushed red pepper and saute for five more minutes.
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At same time, blanch the chopped escarole in boiling salted water until soft. Drain the water and season the escarole with a pinch of kosher salt.
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Mix the escarole into the sauteed onions and garlic. Add the beans and the beef stock.
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Broil the three sausage links until seared on the outside. Chop into slices and add the slices to the soup.
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Bring to a slow boil, turn down the heat to medium, and cook for an additional 15 minutes.
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Add the al dente cooked pasta and gently simmer for five more minutes.
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Serve with crispy Italian bread for dunking into the broth.