This week is a recipe repost because winter is still here, the polar vortex is back and this is what I’m craving.
White Bean and Escarole Soup
3 Tb olive oil
½ lb sweet Italian sausage, turkey or pork, removed from casings, optional
1 medium onion, finely diced
1 carrot, finely diced
3 cloves garlic, minced
pinch of crushed red pepper flakes
1 tsp Basics Fuirst Rosemary Roasting Blend or Cassoulet Seasoning
1 head escarole, chopped
1 15-oz can diced tomatoes
1 19-oz cans white beans, rinsed
4 cups chicken stock
1 inch piece of Parmesan rind
Kosher salt and pepper
Heat olive oil in a large soup pot or dutch oven. Add sausage and sauté until cooked through. Remove to a plate and chop into small pieces. Add onion and carrot to the pot and sauté until softened, about 5 minutes. Add garlic and cook until fragrant, one to two minutes. Mix in red pepper flakes and Basics Fuirst Spice Blend.
Return sausage to pan if using. Add escarole and cook to wilt. Add tomatoes with their juice, white beans and chicken stock. Tuck Parmesan rind into soup. Simmer for 15 minutes. Season with salt and pepper. Serve with grated fresh Parmesan sprinkled on top and crusty bread.