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 The finished product is loaded with delicious meat & vegetable protein, aromas & flavors -
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 Start by freely forming small. spoon-sized portion of sweet Italian sausage...
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 ...brown the sausage well in a little olive oil...
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 ...drain off all but about 3 tablespoons of the liquid and set the meat aside...
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 ...saute the chopped onion until almost translucent, then...
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 ...add the minced garlic, and cook for a couple of minutes more.
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 Butter beans are a very important part of this dish, whether you use dried or canned...
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 ...same goes for the black beans...
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 ...and add to the beans an equal measure of diced tomatoes
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 Add the beans & tomatoes to the pot and combine with the onions and garlic...
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 ...now add the browned sausage...
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 ...and the broth or stock...
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 ...then add the chopped escarole
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 Mince the fresh basil (or measure out the dried basil)...
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 ...grate the cheese you've chosen - I hope its a good Italian hard cheese...
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 combine the cheese & basil well...
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 ...pour the cheese-basil combo on top of the soup in the pot and let it set for a minute, then stir it in and plate it up!
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 Old Glory & The Flag of Michigan
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Also called "Mom's Escarole & Bean Soup" - for our vegetarian guests. I prefer to use all fresh ingredients and bring dried beans to life, but you can pick up all these ingredients at your market. So let me give you the best recipe I have for a tasty, nourishing and economical soup - and who doesn't want that these days!
And this really is my mom's recipe...
Ingredients
- 3/4 to 1 lb Sweet Italian Sausage (or your favorite. I also love a Barese sausage in this dish)
- 1/2 C chopped onion
- 1 large clove of garlic, minced (2 is good, too)
- 1 C black beans, rinsed & soaked (or a 15.5 oz can, well rinsed)
- 1 C butter beans, rinsed and soaked (you can combine the beans for soaking) or a 15 oz can, well rinsed
- 1-1/2 C tomatoes, peeled, seeded & diced ( or a can of diced tomatoes, drained)
- 2 heads of escarole, rinsed and chopped
- 4 C beef stock (or broth) or vegetable stock (or broth)
- 1 C grated hard cheese (Grana Padano, Pecorino-Romano or Parmesano-Reggiano)
- 1 Tbs fresh basil, finely chopped (or 1 tsp dried basil)
- 1/4 C olive oil
- sea salt & pepper
Directions
- Break the sausage down into 'pizza'-sized pieces - spoon-sized Brown the sausage pieces over med heat in olive oil, and when one side is browned
- Turn the sausage and add the chopped onion, cook to almost translucent
- Add the minced garlic and cook until the onion is translucent
- Drain some of the oil, if desired, and
- Add all the beans and the broth, bring to a boil then lower heat to med-low cook for 45 minutes
- Add the tomatoes, cook 15 minutes
- Add the escarole and simmer for 15 minutes
- Adjust for salt and pepper
- Before serving, combine the basil with the grated cheese and add the basil / cheese to the soup
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 504g | |
| Recipe makes 4 servings | |
| Calories 795 | |
| Calories from Fat 507 | 64% |
| Total Fat 56.86g | 71% |
| Saturated Fat 20.47g | 82% |
| Trans Fat 0.0g | |
| Cholesterol 110mg | 37% |
| Sodium 1719mg | 72% |
| Potassium 1283mg | 37% |
| Total Carbs 35.31g | 9% |
| Dietary Fiber 8.3g | 28% |
| Sugars 3.31g | 2% |
| Protein 36.27g | 58% |
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Reviews
August 12, 2012
This looks very tasty and delicious!I've cooked/tasted this recipe!
December 9, 2012
This soup is excellent! I had leftover Butter Beans, but no Parmesan so I substituted 1/4 cup pesto. I also substituted spinach for escarole. My husband raved!I've cooked/tasted this recipe!This is a variation
Comments
April 21, 2013This looks really delicious, Amos. I'm going to save this to my recipe box and try it in the next couple of weeks. I also like the way you've added the recipe steps to the bottom of the photos in the photo box. That's very clever. It wasn't intended for that, and I've never seen anyone do that, but I really like it.- June 17, 2012Amos this is how my Mom used to make it....I substitue navy beans and use the white kidney beans..and add 3 tbs butter...
serve with home made whie bread toasted....yummy.
Thank you for your ever inspiring recipies
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