Escarole, Chicken sausage and Bean Soup

This is an Italian classic soup with my own variation. I like to make it with either turkey or chicken sausages.It is the best way to make it fast and have it tastes like it has been cooking for a few hours. I buy homemade chicken sausage in the Italian specialty store.

Start by preheating large pot with a little drizzle of olive oil. Cut sausages in small bite size pieces and drop it in the pan and leave it to brown for a few minutes. Once it is browned all around about 5-6 minutes add one big chopped onion and one tea spoon of garlic paste or few garlic cloves. Sweat it all together till onion becomes translucent.

Cut 2 rustic potatoes in small pieces and add to it. Next add one box of organic chicken stock and same amount of water and bring to a boil. Add salt and pepper.

Once it is boiling drop one cup of a small size pasta and stir. In the original recipe white cannelloni beans are used, however I use a can of organic pinto beans. I like the color of it in the soup. Rinse it under cold water few times till water is clear and add to the soup.

Next tear one head of escarole leaves drop it in and simmer for 15 minutes. Escarole is a variety of endive whose leaves are broader, paler and less bitter than other members of the endive family. It is high in folic acid, fiber, and vitamins A and K.

All ready in 30 minutes or so and as we any soup it is better once it seats for a while.

When serving it I like to add a small spoon of organic sour cream and toasted garlic croutons. Many layers of flavour the whole meal in one bowl, delicious. Enjoy!