White bean and escarole soup November 12, 2013

Filed Under: Recipe,rosemary roasting blend - Sue Fuirst @ 6:48 pm

white bean and escarole soup




3 Tb olive oil

½ lb sweet Italian sausage, turkey or pork, removed from casings

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

1 head escarole, chopped

¼ cup white wine, optional

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 Rosemary Roasting Blend

. Return sausage to pan.  Pour in wine to deglaze the pan.  Add escarole and cook to wilt. Add tomatoes with their juice, white beans and chicken stock.  Tuck Paremesan rind into soup.  Simmer for 15 minutes.  Season with salt and pepper.  Serve with Parmesan sprinkled on top and crusty bread.


Serves 6.