12.11.2007

Parmesan and Herb Sausage, White Bean and Escarole Soup


Actually, this wasn't a dinner. A big pot of soup in the frig is a welcome sight. I made this soup a couple days ago so we would always have something handy to eat. Not that the short members of the family would want to eat it, but at least The Husband and I have been enjoying it. Peanut butter and jelly is a good substitute for them. This recipe is very forgiving and can be adapted to what you have on hand. A different kind of sausage can be used or even poached chicken pieces. If you don't have escarole, spinach works too. Also try sauteed fennel along with the onions, carrots, and celery. It is a nice change of flavor. I use both chicken and beef stocks to give it a full bodied taste. I love the beans, but they don't love me. try kidney beans or chickpeas, too. As always, a loaf of crusty bread and a salad will complete the meal.

Parmesan and Herb Sausage, White Bean and Escarole Soup

makes a lot

a good drizzle of olive oil
1 large onion, diced
3 carrots, diced
1 celery stalk, diced
4 garlic cloves, minced
10 cups chicken stock
2 cups beef stock
1 - 1 1/2 pounds of Parmesan and herb sausage or Italian sausage
1 - 15 ounce can white beans (such as cannellini)
1 teaspoon thyme, dried
1/2 teaspoon basil, dried
4 cups escarole, chopped (or fresh baby spinach)
1/2 teaspoon pepper
salt, it depends on how salty your stock is - salt to taste
grated Parmesan cheese, for serving

Heat a large stockpot to medium high. Add a good drizzle of olive oil and saute the onions, carrots, and celery for about 5 - 8 minutes. Add the garlic and saute for another minute.

Meanwhile, roast the sausage on an oiled baking sheet in a preheated 400 degree oven for about 20 minutes. Slice into bite sized pieces; set aside.

Add the chicken and beef stocks to the pot along with the cooked sausage, beans, thyme, basil, escarole and pepper. Season with salt to taste. Simmer for about 20 - 30 minutes. Serve with a sprinkle of Parmesan cheese.



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