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Cannellini Bean Soup with Roasted Italian Sausage and Escarole

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Today’s recipe is Cannellini Bean Soup with Roasted Italian Sausage and Escarole. Oven roasted sausage gives this soup great flavor. Onion, garlic and hot pepper flakes round out the seasoning and Parmesan cheese finishes the dish nicely. Healthy and joyous eating!

Cannellini Bean Soup with Roasted Italian Sausage and Escarole (Recipe courtesy Kalyn’s Kitchen)


  • ½ lb. hot or sweet Italian Sausage (2-3 links)
  • 1 medium onion, chopped
  • 1 tbsp. finely minced garlic
  • 1-2 tsp. olive oil, to sauté onions and garlic
  • 1 can cannellini beans (not rinsed)
  • 6 cups + 1-2 cups more homemade chicken stock (or use 4 cans + 1 can more chicken broth, gluten-free variety, if needed)
  • One pinch hot pepper flakes
  • ½ large head escarole, thinly sliced and coarsely chopped (use outer leaves and save inner leaves for salad)
  • Salt
  • Coarse ground black pepper to taste
  • Fresh grated Parmesan cheese for serving


Preheat oven or toaster oven to 425°F. Spray a roasting pan with olive oil, then roast sausage until well browned and cooked through, about 25 minutes. Let sausage cool, then cut into slices about ¼ inch thick. When roasting pan has cooled a few minutes, pour in ½ cup chicken stock and use a metal turner to scrape off browned bits from the pan. Add this to the soup when you add the chicken stock.

While sausage cooks, chop onions and garlic. Heat olive oil in heavy soup pot and sauté onions 3-4 minutes, until softened but not brown. Add garlic and sauté 1-2 minutes more. Add chicken stock (including deglazing liquid from roasting pan), beans, sliced sausage, and hot pepper flakes to soup pot and simmer about 30 minutes.

While soup simmers, wash escarole, slice, and coarsely chop. Add escarole to soup pot, along with additional chicken stock if it seems too thick. Taste for seasoning and add salt and black pepper to taste. Ccook 20-30 minutes more, until escarole is starting to break apart slightly. You can also use an immersion blender and barely blend the soup after the escarole has cooked about 15 minutes.

Serve hot, with fresh-grated Parmesan cheese to sprinkle on top if desired. Serving yield – 6 to 8 servings.



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