Sausage and escarole soup
Instructions:
- I love this warm, homey soup In Italy, the region where it’s made dictates the kind of sausage used. In some parts they use pork, in others game or duck sausages.
- ½ pound dried cannellini beans
- ½ cup olive oil
- 8 garlic cloves, minced
- 1 tablespoon ground fennel seeds
- 1 tablespoon crushed red pepper flakes
- 4 sprigs fresh thyme
- 1¼ pounds Italian sausage, crumbled
- 4 celery ribs, cut into large dice
- 2 carrots, cut into large dice
- 1 onion, cut into large dice
- Kosher salt and freshly ground black pepper
- 2 quarts chicken stock
- 2 quarts Parmesan Broth
- 2 heads escarole, washed and dried
- 2 quarts Stewed Tomatoes
- 2 tablespoons sherry vinegar
- In a bowl or pot, cover the beans with cold water by about 1 inch. Set aside to soak for at least 6 hours or overnight. Change the water two or three times during soaking, if possible.
- In a large soup pot, heat the olive oil over medium heat. Add the garlic, fennel seeds, red pepper, and thyme and cook for 2 to 3 minutes, or until the garlic softens but does not color and the spices are fragrant.
- Add the sausage and cook, breaking it into large chunks and stirring until browned. When the sausage is about halfway cooked through, add the celery, carrots, and onion, season to taste with salt and pepper, and cook for about 5 minutes longer, or until the vegetables soften and the sausage is nicely browned.
- Drain the beans and discard the water. Put the beans in the pot with the sausage. Add the stock and Parmesan Broth and bring to a simmer over medium-high heat. Reduce the heat to low and cook for 1 to 1½ hours, until the beans are softened but still hold their shape. Do not overcook. Add the escarole and tomatoes and season to taste with salt. Cook at a gentle simmer for about 10 minutes, or until the escarole is tender. Stir in the vinegar and season to taste with salt and pepper. Ladle into bowls and serve.