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Spicy Sausage and Bean Soup with Escarole

A spicy sausage and bean soup with escarole and beef broth, perfect for the cold snowy winter day.
Course Soup
Cuisine Italian
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6 servings
Author Chris

Ingredients

  • 1/2 medium red onion (diced)
  • 6 cloves garlic (minced)
  • 1 teaspoon crushed red pepper
  • 1/2 cup olive oil
  • 1 head escarole (washed well and chopped)
  • 1 can cannelini or northern white beans
  • 2 cups beef stock
  • 3 links hot Italian sausage
  • 1 1/2 cups small pasta (shells, bow ties, or ditalini)

Instructions

  1. Begin cooking the pasta in a saucepan until al dente.
  2. 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.
  3. 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.
  4. Mix the escarole into the sauteed onions and garlic. Add the beans and the beef stock.
  5. Broil the three sausage links until seared on the outside. Chop into slices and add the slices to the soup.
  6. Bring to a slow boil, turn down the heat to medium, and cook for an additional 15 minutes.
  7. Add the al dente cooked pasta and gently simmer for five more minutes.
  8. Serve with crispy Italian bread for dunking into the broth.