Italian Sausage with White Beans and Escarole
Equipment
- Large Skillet or Pot
Ingredients
- 2 Tablespoons Olive Oil
- 1 Pound Italian Sausage casings removed
- 1 Onion Chopped
- 3 Cloves Garlic Minced
- 1 Head of Escarole Large, Chopped
- 1 Can Diced tomatoes With Juices
- 4 Cans Cannellini Beans Rinsed and Drained
- 1 Cup Chicken or Vegetable Broth
- 1 Teaspoon Dried Oregano
- 1/2 Teaspoon Red Pepper Flakes
- 1 Lemon Juiced
- Grated Parmesan Cheese for serving
Instructions
- In a large skillet or pot, heat the olive oil over medium heat.
- Add the Italian sausage and cook, breaking it up with a spoon, until browned and cooked through (about 5-7 minutes).
- Stir in the chopped onion and cook until softened. Add the minced garlic and cook for another minute.
- Gradually add the chopped escarole, stirring until it wilts down.
- Stir in the diced tomatoes, cannellini beans, and chicken or vegetable broth.
- Add oregano, salt, pepper, and red pepper flakes. Bring to a simmer and cook for about 10-15 minutes to meld the flavors.
- Before serving, stir in the lemon juice for brightness.
- Ladle into bowls and top with grated Parmesan cheese if desired.
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