Italian Sausage, Escarole, and White Bean Soup

Chef David Glynn's flavorful and hearty Italian vegetable and bean soup.

Vera Jane's Extra-Virgin Olive Oil for sautéing
1 lb bulk DLM Italian Sausage
1 medium onion, diced
2 large carrots, peeled and diced
1 Tbsp fresh basil, chopped
2 Tbsp flat leaf parsley, chopped
2 Tbsp garlic, chopped
1 tsp fresh oregano, chopped
1 small yellow squash, diced
1 small zucchini, diced
(1) 28-oz can diced tomatoes
1 head escarole, shredded and sautéed
2 cups white beans, cooked
12 cups chicken stock (homemade or canned)
Salt and pepper to taste
Parmigiano-Reggiano cheese, freshly grated
Crushed red pepper flakes

Heat oil in a large soup pot. Add sausage and cook until crumbled. Add the onion and carrots and cook approximately four minutes. Add the basil, parsley, garlic, and oregano. Cook another two to three minutes. Add the squash and again cook another three to four minutes. Add the tomatoes, escarole, beans, and stock. Bring to a boil, and then allow to simmer for thirty minutes to marry the flavors. Adjust seasoning. Serve with crusty bread and garnish with freshly grated Parmigiano-Reggiano and crushed red pepper flakes. Enjoy!

Makes 16 servings

Allergy Warning: Contains Milk

Click here for a printable version