Escarole and Beans Soup

“Indulge in the comforting flavors of Italy with our Escarole and Beans Soup. This hearty dish brings together the robust taste of Italian pork sausage, the earthy essence of escarole, and the creamy texture of cannellini beans, all simmered to perfection in a savory chicken bone broth.

Seasoned with aromatic garlic, zesty lemon juice, and fresh Italian parsley, each spoonful offers a delightful burst of flavor. Whether you’re craving a cozy weeknight dinner or planning a gathering with loved ones, this soul-warming soup is sure to please. Let’s dive into the recipe!”

How to make Escarole and Beans Soup

Ingredients:

1 pkg (about 1 1/2 lbs) Italian Classics Mild Italian Pork Sausage Patties

3 Tbsp Wegmans Basting Oil, divided

1 container (7 oz) Wegmans Organic Chopped Onions

3 cloves Wegmans Peeled Garlic, minced

1 pkg (15 oz) Wegmans Chopped Escarole

Salt and pepper to taste

2 containers (24 oz each) Wegmans Organic Chicken Bone Broth (Meat Dept)

1 can (15 oz) Wegmans Organic Cannellini Beans, drained

1 cup Wegmans Organic Ditalini Pasta, uncooked

1/4 cup chopped fresh Italian parsley leaves

Juice of 1 lemon (2-3 Tbsp)

Instructions:

Step 1:

Cut each sausage patty into 8 pieces; shape into balls.

Heat 1 Tbsp basting oil in large stockpot on MED.

Add sausage; cook, turning to brown all sides, 3-4 min.

Remove from pot; set aside. Wipe pot clean.

Step 2:

Heat 2 Tbsp basting oil in pot on MED.

Add onions; cook, stirring occasionally, 2-3 min, until soft but not browned.

Add garlic; cook, stirring, 1 min.

Add escarole; cook, stirring, 1-2 min, until wilted.

Season with salt and pepper.

Step 3:

Add broth, beans, and sausage to pot. Increase heat to MED-HIGH; bring to boil.

Reduce heat; simmer 10 min.

Add pasta; simmer 10 min.

Add parsley and lemon juice; season with salt and pepper.

Notes:

Italian Sausage Patties: The mild Italian pork sausage patties add a rich flavor to the soup and are cut into bite-sized pieces, enhancing the texture and taste of each spoonful.

Basting Oil: Divided into two portions, the basting oil is used to brown the sausage in the first step and to sauté the onions, garlic, and escarole in the second step. It helps to develop depth of flavor and ensures even cooking.

Aromatic Base: The combination of chopped onions and minced garlic forms the aromatic base of the soup, infusing it with savory notes and adding complexity to the overall taste profile.

Escarole: The chopped escarole, a leafy green vegetable, adds a delightful bitterness and a fresh, crisp texture to the soup. It cooks quickly and pairs well with the other ingredients.

Chicken Bone Broth: Using organic chicken bone broth as the soup base enhances the richness and depth of flavor. It provides a nourishing foundation and complements the other ingredients perfectly.

Cannellini Beans: The addition of cannellini beans contributes creaminess and substance to the soup, making it more filling and satisfying. They also add a protein boost and a slightly nutty flavor.

Ditalini Pasta: This small tube-shaped pasta is added to the soup to provide heartiness and texture. It cooks directly in the broth, absorbing its flavors and releasing starch to help thicken the soup.

Fresh Italian Parsley: Chopped parsley is stirred into the soup just before serving, adding a burst of freshness and a pop of color. It enhances the overall presentation and brightens the flavor profile.

Lemon Juice: The juice of one lemon is added to the soup to provide a tangy brightness and balance the richness of the other ingredients. It adds a refreshing contrast and elevates the taste of the dish.

Seasoning: Salt and pepper are used to season the soup at various stages of cooking, ensuring that the flavors are well-balanced and harmonious. Adjust the seasoning according to personal preference.

Nutrition Information:

Frequently Asked Questions:

Can I use a different type of sausage for this soup?

Yes, you can substitute Italian pork sausage with other types of sausage such as turkey sausage or chicken sausage according to your preference.

Is it necessary to use basting oil, or can I use regular olive oil instead?

Basting oil adds flavor to the dish, but you can use regular olive oil if you don’t have basting oil available.

Can I use dried parsley instead of fresh parsley?

Yes, you can substitute dried parsley for fresh parsley, but adjust the quantity as dried herbs are more concentrated in flavor.

Is there a substitute for escarole if it’s not available?

Yes, you can substitute escarole with other leafy greens such as kale, spinach, or Swiss chard.

Can I use vegetable broth instead of chicken broth to make it vegetarian?

Yes, you can use vegetable broth instead of chicken broth to make a vegetarian version of this soup.

Should I cook the pasta separately before adding it to the soup?

No, you should add the uncooked pasta directly to the soup and let it cook in the broth, as per the recipe instructions.

Can I use canned diced tomatoes instead of fresh tomatoes?

Yes, you can use canned diced tomatoes as a substitute for fresh tomatoes.

Use about 1 can (14-15 oz) of diced tomatoes.

How long can I store the leftovers in the refrigerator?

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.

Can I freeze this soup for later use?

Yes, this soup can be frozen in airtight containers for up to 3 months.

Thaw in the refrigerator before reheating.

What other toppings can I add besides shredded cheese?

Other toppings you can add include a dollop of sour cream, a sprinkle of grated Parmesan cheese, or a drizzle of olive oil.

Adjust toppings according to your taste preferences.