Sausage Escarole And White Beans Food

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ESCAROLE WITH ITALIAN SAUSAGE AND WHITE BEANS

2004-08-20



Escarole with Italian Sausage and White Beans image

Serve this dish as a side at a pot-luck gathering or for a quick-and-easy one-pot dinner.

Categories     Soup/Stew     Bean     Leafy Green     Sauté     Sausage     White Wine     Winter     Prosciutto     Escarole     Simmer     Bon Appétit     Dinner

Yield 12 servings as a side-dish or 6 as main-course

Number Of Ingredients 11

Ingredients:

  • 3 tablespoons olive oil
  • 12 Italian sausages (about 3 pounds), casings removed
  • 1 cup chopped onion
  • 1/2 cup chopped prosciutto (about 2 ounces)
  • 1 tablespoon minced garlic
  • 1/2 teaspoon dried crushed red pepper
  • 1 large head escarole, chopped (about 10 cups)
  • 3/4 cup dry white wine
  • 4 (15-ounce) cans Great Northern beans, rinsed, drained
  • 1 cup chicken stock or canned low-salt chicken broth
  • Freshly grated Parmesan cheese (optional)

Steps:

  • Heat oil in heavy large pot over medium-high heat. Working in batches, sauté sausage until cooked through, breaking up with back of spoon, about 6 minutes per batch. Using slotted spoon, transfer sausage to bowl, leaving drippings in pot. Reduce heat to medium; add onion to pot and sauté until translucent, about 5 minutes. Add prosciutto and sauté 1 minute. Mix in garlic and crushed red pepper. Add escarole and sauté until wilted, about 2 minutes. Add wine and cook 2 minutes. Add beans, stock and sausage and simmer 10 minutes to blend flavors. Season to taste with salt and pepper. Transfer to large bowl. Top with grated Parmesan, if desired.

SAUSAGE, ESCAROLE AND WHITE BEAN RAGOUT

2008-12-14



Sausage, Escarole and White Bean Ragout image

Flavorful sausage and bold escarole are filling additions to this French-accented stew from Dec 2006 "Cooking Light." Super easy to make. Substitute mustard greens to mimic the bitter flavor of escarole, or use spinach for milder flavor (I found spinach too bland and think escarole gives just the right punch). Serve with a crusty baguette or rolls.

Provided by kimberlynewport

Categories     Stew

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients:

  • 12 ounces sweet Italian turkey sausage
  • cooking spray
  • 1 cup onion, chopped
  • 1 cup red potatoes, peeled and cubed (about 6 oz.)
  • 1/3 cup Chardonnay wine or 1/3 cup other dry white wine
  • 1 tablespoon garlic, minced
  • 1 (16 ounce) can cannellini beans or 1 (16 ounce) can other white beans, rinsed and drained
  • 1 (14 ounce) can reduced-sodium fat-free chicken broth
  • 4 cups escarole, sliced (about 4 oz.)
  • 1 teaspoon fresh rosemary, chopped
  • 2 tablespoons parmesan cheese, grated

Steps:

  • Heat a large nonstick skillet with high sides over medium-high heat. Coat pan with cooking spray.
  • If you prefer crumbled sausage, remove casings. Add sausage and onion to pan, and cook 4 minutes or until sausage browns, stirring to crumble.
  • If you prefer sausage slices, cook whole sausages in a little water until almost firm. Slice sausages and return to pan with onion and cook until onion is lightly browned and no pink remains in sausage.
  • Stir in potatoes, wine, garlic, beans and chicken broth; return to simmer. Cover and cook 7 minutes.
  • Stir in escarole and rosemary, and cook for 4 minutes or until the escarole wilts, stirring occasionally.
  • Ladle 1 1/4 cups soup into each of 4 shallow bowls, and sprinkle each serving evenly with 1 1/2 teaspoons cheese.

Nutrition Facts : Calories 373, Fat 8.7, SaturatedFat 3.4, Cholesterol 46.7, Sodium 840.4, Carbohydrate 45.4, Fiber 10.7, Sugar 5.5, Protein 26.5

SAUSAGE-BEAN SOUP

2016-01-26



Sausage-Bean Soup image

Provided by Food Network Kitchen

Categories     main-dish

Number Of Ingredients 0

Ingredients:

Steps:

  • Escarole and White Bean Soup: Cook 3 chopped garlic cloves and some red pepper flakes in olive oil. Add 3 cups chicken broth, 1 head chopped escarole and a parmesan rind; simmer 15 minutes. Add 1 can white beans, parmesan and salt.
  • For Sausage-Bean Soup: Make Escarole and White Bean Soup; saute 4 chopped sweet Italian sausages with the garlic.

Top Asked Questions

  1. How to cook sausage bean soup with escarole?
    Add 3 cups chicken broth, 1 head chopped escarole and a parmesan rind; simmer 15 minutes. Add 1 can white beans, parmesan and salt. For Sausage-Bean Soup: Make Escarole and White Bean Soup; saute 4 chopped sweet Italian sausages with the garlic.
  2. How to cook sausage and escarole in the oven?
    Directions. Add the garlic and cook an additional 1 minute. Stir in the sausage and cook until heated through and browned, about 4 minutes. Add the escarole and cook until wilted, about 3 to 4 minutes. Add the beans, 1 cup of chicken stock, sage and red pepper flakes and simmer until the mixture is heated through and liquid is slightly reduced.
  3. How to cook sausage and beans in a pan?
    Heat the oil in a large wide pot over medium-high heat. Add the sausage and cook until brown all over, 12–15 minutes. Using a slotted spoon, transfer sausages to a plate, leaving fat in pot. Reduce heat to medium-low, add garlic, and cook for 30 seconds. Add beans and their liquid, increase heat to medium-high, and cook until hot, 5–7 minutes.
  4. What goes well with Italian sausage and escarole?
    Served alongside a leafy green salad and a hunk of crusty bread, Escarole and White Bean Soup with Italian Sausage is hearty enough for dinner yet easy enough for lunch! The damp snaps of cold these days seem to be accumulating faster than the crunchy fallen leaves on our front yard.

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