1lbsmoked sausage, sliced[omit, for vegetarian version]
4clovesgarlic, minced
1large headescarole, coarsely chopped[any dark leafy green will do]
5-6cupschicken stock[use vegetable stock for vegetarian version]
2cupscooked 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.