Tuesday, May 14, 2013

Sausage and Bean Soup

Sausage and Bean Soup 


Sausage and Bean Soup 

While soup is best served on a cold winter night, this soup is pretty light and is perfect for a cooler spring evening!  One of my favorite "homemade" soups.  Plus turkey and chicken sausage is on sale this week at King Kullen!

1 tbsp. olive oil
1 lb. sausage (any variety, I've used them all- turkey, chicken, pork, sweet or hot)
2 cloves of garlic, minced
1 19 oz can of cannellini beans, drained and lightly rinsed
32 oz. chicken stock (Emril's stock is my favorite)
1 14.5 oz can of diced tomatoes
1 head of escarole, coarsely chopped

1. If it's possible grill the sausage.  If not cook it on the stove top over medium heat until brown.  After the sausage is cooked, slice into bite sized pieces.
2. Heat the oil over medium heat, and saute the garlic until golden and fragrant (about 2 minutes).
3.  Add sausage, beans, stock, and tomatoes over medium/high heat and bring to a simmer.  
4.  Add the escarole and cook until it is wilted, about 10 minutes.
5.  Sprinkle with Parmesan cheese and serve with warm, crusty bread.

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