So far this month, we’ve had cold & grey weather – gloomy, but no rain or snow. According to the weather forecasters, that’s about to change. We’ll have a chance to put on our snow boots, test out the new electric snow thrower, and, best of all, warm up with soup. This quick white bean and escarole soup (with or without sausage) is a family favorite.
Super-fast and crazy delicious, it is is based on a Tuscan traditional beans and greens potage with optional sausage chunks or slices. I can put it together in 20 minutes flat and it uses ingredients I usually have on hand: canned white beans (cannellini), chicken stock, Parmesan cheese, leafy greens, and smoked sausage.
If you need supper fast, this is your soup. Pair it with focaccia or crusty rolls, and you’re all set.
a note on ingredients and substitutions
When you make this quick white bean & escarole soup, don’t feel you are required to use every ingredient just as listed. I like to use escarole, which is available throughout the winter, but you could substitute any type or mixture of dark leafy greens: chard, spinach, romaine, arugula, or even leaf lettuce. You’ll need 2 to 2½ quarts (8-10 cups) greens, coarsely chopped.
For a vegetarian version that’s every bit as delicious: omit the sausage and use vegetable stock. If you’ll be using sausage, a cooked and smoked sausage works very well, as does kielbasa. You could use sweet or hot Italian sausage, cooked and crumbled, or even leftover breakfast sausage. This isn’t a fussy recipe! Use what’s handy.
cook the soup
Heat 2 tablespoons of olive oil in a heavy large pot over medium heat. Add the minced garlic and sauté just until fragrant, about 15 seconds. Don’t let it brown; that can make the soup bitter. Stir in the sausage, if using, and then add the escarole or other greens and sauté until wilted, about 2 minutes. Add a pinch of salt.
Add in the beans (if using canned white beans, dump in beans and their liquid: do not drain) and the stock. Simmer until the flavors blend and the soup thickens slightly, about 20 minutes.
Serve with a small drift of grated Parmesan over the top.
Quick White Bean & Escarole Soup
Ingredients
- 2 tbsp olive oil
- 1 lb smoked sausage, sliced [omit, for vegetarian version]
- 4 cloves garlic, minced
- 1 large head escarole, coarsely chopped [any dark leafy green will do]
- 5-6 cups chicken stock [use vegetable stock for vegetarian version]
- 2 cups cooked white beans [1 15-oz can cannellini beans, undrained]
- grated Parmesan or Romano cheese to taste
Instructions
- When you make this quick soup, don’t feel you are required to use every ingredient just as listed. I like to use escarole, which is available throughout the winter, but you could substitute any type or mixture of dark leafy greens: chard, spinach, romaine, arugula, or even leaf lettuce. You’ll need 2 to 2½ quarts (8-10 cups) greens, coarsely chopped.
- For a vegetarian version that’s every bit as delicious: omit the sausage and use vegetable stock. If you’ll be using sausage, a cooked and smoked sausage works very well, as does kielbasa. You could use sweet or hot Italian sausage, cooked and crumbled, or even leftover breakfast sausage. This isn’t a fussy recipe! Use what’s handy.
- Heat 2 tablespoons of olive oil in a heavy large pot over medium heat. Add the minced garlic and sauté just until fragrant, about 15 seconds. Don’t let it brown; that can make the soup bitter. Stir in the sausage, if using, and then add the escarole or other greens and sauté until wilted, about 2 minutes. Add a pinch of salt.
- Add in the beans (if using canned white beans, dump in beans and their liquid: do not drain) and the stock. Simmer until the flavors blend and the soup thickens slightly, about 20 minutes.
- Serve with a small drift of grated Parmesan over the top.