This Is One Of Our Favorites! Get Ready For This Delicious Escarole, Sausage, & White Bean Stew
Ingredients:
1 lb bulk Italian sausage
5 large garlic cloves, minced
1/2 t red pepper flakes
1 head escarole, cut into 2-in pieces
3 C Northern white beans, drained and rinsed
3 C chicken stock
1/2 stick unsalted butter
1/2 C finely grated Parmigiano-Reggiano
2 plum tomatoes, diced
2 T chopped parsley
salt
pepper
Directions:
In Dutch oven over moderately high heat brown sausage, stirring, for 7-10 minutes. Add
garlic and red pepper flakes and cook, stirring until garlic is softened, about 2 minutes.
Add escarole and cook, stirring, until wilted, about 2 minutes. Add beans and cook for 1
minute.
Add stock and bring to a gentle boil. Stir in butter, cheese, tomatoes, and half of the
parsley. Cook until butter is melted and stew is heated through.
Season with salt and pepper.
Ladle soup into bowls and sprinkle with remaining parsley. Serve with Parmesan.
Enjoy!
Adapted from Cooks Illustrated