Recipe by Kristina Byrd
This soup is simple, elegant, and filling. It’s perfect on a tight budget or can be elevated to a more
3 Tbsp Olive Oil
2 tsp minced garlic
1 lb loose, sweet Italian sausage
1/2 small onion, minced or a few chopped green onion bulbs
1 head of Escarole, loosely chopped
1 can of small white or cannellini beans, rinsed and drained
3 cups chicken broth
Fresh grated parmesan cheese
1 Fennel bulb, thinly sliced (optional)
Saute onion and garlic in olive oil in a large saucepan until onion is just translucent. Add the sausage
and cook on med heat until no longer pink. Break the sausage up into small chunks (not crumbles) as
it’s cooking. Add the chicken broth and beans, bringing to a boil. Cook 5 min. Add escarole, cooking
until it wilts. Remove from heat and serve, topping each individual serving with grated parmesan.
For a more formal soup, add the sliced fennel bulb with the sausage.