Escarole, Bean, and Sausage Soup with Parmesan Cheese
This is a classic Italian soup. Feel free to substitute the escarole with other greens when escarole is not available in your market. This time I substituted the escarole with one bunch of broccoli rabe.
Yield: 4-6 servings
Ingredients
¼ cup extra-virgin olive oil
1 small onion, sliced
3 garlic cloves, minced
2 links of Italian sausage, any kind of meat, cut into thin slices
6 cups chicken broth
1 (15-ounce) can cannellini beans or other white beans, undrained
4 cups chopped escarole or any type of greens
1 tablespoon chopped fresh oregano
Parmesan cheese
Heat a large saucepan over medium-high heat. Add olive oil to pan; swirl to coat. Add onion, garlic, and sausage; cook until sausage is browned, stirring frequently. Add broth and beans. Cover; bring to a boil, and cook for 5 minutes, stirring occasionally. Stir in ½ teaspoon salt, escarole, and oregano; cook until escarole wilts. Divide soup evenly among individual soup bowls; sprinkle with Parmesan cheese and serve with fresh Italian bread.