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Sausage Escarole Bean Soup
Sausage Escarole Bean Soup
Every Italian family has their own version of this traditional soup, often refined over generations of cooks. This soup gets even better when topped with grated parmesan cheese and accompanied by crusty Italian bread.
Every Italian family has their own version of this traditional soup, often refined over generations of cooks. This soup gets even better when topped with grated parmesan cheese and accompanied by crusty Italian bread.
3 Tbsp Italian Street Fair Spice Blend
1 Tbsp Extra Virgin Olive Oil
1 lb ground pork
1 large head escarole*
, cleaned and chopped
2 (15-oz) cans northern beans, drained and rinsed
4 cups chicken broth
to taste kosher salt, 4 Peppercorn Spice Blend
*other hearty leafy greens may be substituted including kale, spinach, chard, or radicchio.
Grind Spices.
Grind spice blend using a mortar & pestle or spice grinder; set aside. (3 tablespoons will yield approximately 2 tablespoons ground.)
Prepare Soup.
In a large pot, sauté ground pork in olive oil over mediumhigh heat. Add freshly ground spices; stir into the pork until fragrant.
Add chopped escarole and stir until the greens begin to wilt. Add the beans and chicken broth; bring to a boil. Reduce heat to low and simmer, covered, for one hour. Before serving, adjust seasonings to taste with kosher salt and freshly ground peppercorn blend.
Prep Time: 15 minutes
Cook Time: 60 minutes
Yield: 4 to 6 servings
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