You are here

White Beans And Escarole Chicken Soup

Web20.Chickens's picture
Ingredients
  Escarole head/Romaine lettuce /broccoli rabe 10 Ounce, cut into 2 to 3 inches squares (1 Head)
  Olive oil 2 Tablespoon
  Chicken sausages 6 Pound, smoked, cut into 1/2-inch-thick rounds (6 Sausages, About 1 Pound Each)
  Canned white beans 30 Ounce, rinsed and drained (2 Cans, 15 Ounces Each, Cannellini)
  Salt To Taste
  Chicken broth 2 Cup (32 tbs)
  Water 2 1⁄4 Cup (36 tbs)
  Sage 1 Teaspoon, ground, dried
  Italian bread slice 4 , toasted
  Black pepper To Taste, freshly ground
  Parmesan cheese 1 Cup (16 tbs), freshly grated
Directions

MAKING
1)In a large saucepan, saute the sausage slices in the oil over a medium heat for about 2 to 3 minutes per side until slightly stiffened and brown.
2) In a bowl, remove the sausage slices with a slotted spoon, keep aside.
3) In the same saucepan, cover and cook the escarole over a medium heat for 2 to 3 minutes until wilted but bright green.
4) Remove the escarole into the bowl with the sausages.
5) In the same saucepan, add half the beans puree them with a potato masher or a spoon.
6) Stir in the remaining whole beans, 1 teaspoon salt, broth, water and sage, allow to simmer and cook over a medium heat for 5 minutes, until the beans are thoroughly heated.
7) Stir in the sausage rounds and escarole, simmer uncovered for 2 to 3 minutes, until heated through.
8) Season the soup with the salt and pepper and turn off the heat.

SERVING
9) In 4 soup bowls, place a slice of toast, ladle the soup into the bowls, top each portion with 1/4 cup Parmesan cheese and serve immediately.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Asian
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Chicken
Interest: 
Everyday
Cook Time: 
25 Minutes
Servings: 
4

Rate It

Your rating: None
4.239285
Average: 4.2 (14 votes)