Soup is an all-season comfort food for me. And while it’s been a wee-bit too hot in Boston this summer to actually enjoy soup, it was the first thing I wanted to make when it dipped down to the 70s today 🙂 I love escarole in soups, and the creamy cannelinis really make it a hearty and healthy dish.
Cannellini and Escarole Soup with Garlic Gruyere Sausage
Recipe by Just the Tip / Inspired by A Doctor’s Kitchen
Here’s what I used:
- 3 3-oz cooked chicken sausages (I used Aidell’s Roasted Garlic & Gruyere)
- 1 head escarole
- 2 15-oz cans cannellini beans, drained and rinsed
- 3 cups low-sodium chicken broth
- 1/2 onion, chopped
- 4 cloves garlic, chopped
- 1 piece Parmigiano-Regianno rind, about 3-4 inches (I keep these in the freezer after I grate parm)
- 1 tbsp olive oil
- salt, pepper
Here’s what I did:
- Heat olive oil in a dutch oven or soup pot over medium-high heat. While that’s heating, quarter the sausages and cut into chunks. Brown in the pot for 3-4 minutes and remove with a slotted spoon to a waiting plate.
- Reduce the heat to low and add the onion to the pot and season with salt and pepper. Saute for 3-4 minutes until tender, then add the garlic for another minute.
- Raise the heat to medium-high and add 1 cup of the broth. Cook for 1 to 2 minutes, scraping up the brown bits really well.
- Add the beans and the last 2 cups of broth. Add the parmesan rind and the sausages to the pot and raise the heat to bring to a simmer. Once simmering, heat to low and cook, covered, for 10 minutes.
- Add the escarole and cook 10 minutes longer. Remove the rind, if using. If too thick, thin with additional chicken broth. Season generously with salt and pepper. Serve immediately, sprinkled with grated cheese, if desired.