Escarole Soup

Escarole Soup

 

1 lb. Sweet Italian Sausage, sliced

32 oz  Chicken Stock

3 Garlic cloves, minced

1 T Bittersweet Herb Farm Zesty Garlic Seasoning

1 lb. dry White Beans, washed and drained

2 bunches Escarole, chopped

1 c. White Wine

¼ t. dried Oregano

4 leaves fresh Basil

2 T. Bittersweet Herb Farm Chili Pepper with Garlic Oil

1 bay leaf

salt and pepper to taste

freshly grated Pecorino Romano Cheese

 

Heat Oil in a large soup pot and brown the sausage. Add the stock, garlic and wine and bring to a boil. Add the beans, herbs, and Seasoning and cook, covered, simmering on low for 1 hour or until beans are tender Add the escarole and cook until soft. Salt and pepper to taste. Garnish with Pecorino Romano and crunchy, hearty Bread, like CRUNCHY HERB AND ONION PROTEIN BREAD. My sons LOVE this dish. The key is the Hungarian Paprika. It’s the best.

Did you know paprika is made by grinding up dried hot or sweet peppers? Well, now you do!


Leave a comment