Escarole Soup

Escarole Soup

This soup can be served as a first course without the sausage or a main course with it.

  • 3 tablespoons olive oil
  • 1 pound hot Italian sausage
  • 1 tablespoon oregano
  • 1 large onion
  • 4 or more cloves garlic
  • 1 head escarole
  • 4 cups chicken stock
  • 2 15-ounce cans cannellini
  • 1 cup grated parmesan

Heat the oil in a pot over medium-high heat. Remove the sausage casings, break the meat into small pieces, add to the pot, and brown. Chop the onion, add to the pot with the oregano, and cook until softened. Chop the escarole into 1-inch pieces (discard the tough white bottom), add with the garlic (minced) and cook until wilted. Add the stock, lower the heat, and simmer for 10 minutes. Add the beans and cook for 5 minutes more. Serve with the parmesan.