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Sausage, White Bean and Escarole Soup

Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Author: Emily Clifton, Nerds with Knives


  • 2 tablespoons olive oil
  • 1 pound hot or sweet turkey or pork Italian sausage casings removed, crumbled
  • 1 large yellow onion finely chopped (about 1 1/2 cups)
  • 3 medium carrots finely chopped (about 1 cup)
  • 2 celery stalks finely chopped (about 3/4 cup)
  • 5 medium garlic cloves finely chopped
  • 2 teaspoons finely chopped rosemary
  • 1 tablespoon finely chopped thyme
  • ½ teaspoon kosher salt or more to taste
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon red pepper flakes
  • 4 cups 950ml homemade chicken stock or low-sodium chicken broth
  • 3 15 oz/430g cans cannellini beans, drained, rinsed
  • 3 ounces cream cheese room temperature
  • 1 pound escarole washed and coarsely chopped
  • 1/2 cup grated Parmesan or Pecorino Romano cheese


  • Heat oil in a large (at least 5 quart) stockpot or Dutch oven over medium-high heat. Add crumbled sausage and cook, stirring occasionally, until browned, about 10 minutes. Using a slotted spoon, transfer sausage to a plate. If you have more than 2 tablespoons fat in pot, remove excess. Add onions, carrots and celery to pot and cook, stirring frequently, until vegetables are tender but not brown, about 8 minutes (if the bottom of the pot is beginning to brown, lower heat and stir in a couple of tablespoons water) . Add garlic, rosemary, thyme, salt, black pepper, and red pepper flakes, cook until garlic is fragrant, about 1 minute. Stir in chicken stock. Add 1 can of beans to a small bowl and use a fork to mash beans into a coarse paste. Add mashed beans to pot and bring soup to a boil, reduce heat and simmer for 15 minutes, stirring occasionally.
  • Stir in cream cheese, escarole, cooked sausage and remaining 2 cans of beans; let simmer until escarole is wilted and tender, 10 minutes. Ladle soup into bowls and sprinkle with Parmesan cheese.
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