Escarole, Cannellini Bean & Sausage Soup

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1 Review

This soup would be equally satisfying if you took it in a vegetarian direction and skipped the sausage and used no-chicken broth.

Liana Krissoff

Updated on September 19, 2023

Tested by

EatingWell Test Kitchen

Escarole, Cannellini Bean & Sausage Soup — Photo: Dera Burreson

Active Time:

40 mins

Total Time:

2 hrs

Servings:

Nutrition Profile:

Nut-Free Soy-Free High-Fiber Low-Calorie

Jump to Nutrition Facts

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Ingredients

12 ounces dried cannellini beans (about 1 ¾ cups), soaked overnight
6 large eggs
1 cup finely chopped flat-leaf parsley
½ cup grated Parmesan cheese
¼ cup all-purpose flour
½ teaspoon salt, divided
1 tablespoon extra-virgin olive oil
8 ounces Italian turkey sausage, casings removed
½ medium onion, diced
3 cloves garlic, chopped
4 cups low-sodium chicken broth
1 head escarole, coarsely chopped (10 cups)
¼ teaspoon ground pepper
Lemon wedges for serving

Directions

Drain the soaked beans and rinse. Place in a large pot and add water to cover by 2 inches. Bring to a boil over high heat. Adjust heat to maintain a gentle simmer, cover and cook until tender, 1 to 1 1/2 hours. (Alternatively, cook beans in a pressure cooker or slow cooker.) Reserve 2 cups of the cooking liquid and drain the beans.
Meanwhile, preheat oven to 350°F. Line the bottom of a 9-by-13-inch baking dish with parchment paper.
Whisk eggs, parsley, Parmesan, flour and 1/4 teaspoon salt in a large bowl. Pour into the prepared baking dish. Bake until firm, about 15 minutes. Loosen the edges with a spatula. While still warm, invert onto a cutting board. Remove the parchment and cut the frittata into 1/4-inch cubes.
Heat oil in the pot over medium heat. Shape sausage into 3/4-inch balls and add them to the pot. Cook, turning occasionally, until browned all over, about 5 minutes. Add onion and garlic and cook, stirring frequently, until the onion is translucent, 5 to 8 minutes. Stir in broth and the reserved cooking liquid, scraping up any browned bits. Increase heat to high and bring to a boil.
Add escarole, the beans and the remaining 1/4 teaspoon salt and pepper. Return to a boil. Cook until the escarole is just tender, 3 to 5 minutes. Serve the soup topped with the egg "croutons" and with lemon wedges, if desired.

To make ahead

Refrigerate beans and reserved cooking liquid (Step 1) separately for up to 3 days.

Equipment

Parchment paper

Originally appeared: EatingWell Magazine, January/February 2021

Nutrition Facts (per serving)

422	Calories
14g	Fat
43g	Carbs
31g	Protein

Nutrition Facts
Servings Per Recipe 6
Serving Size 1 2/3 cups soup and 1/3 cup "croutons"
Calories 422
% Daily Value *
Total Carbohydrate 43g	16%
Dietary Fiber 21g	75%
Total Sugars 2g
Protein 31g	62%
Total Fat 14g	18%
Cholesterol 220mg	73%
Sodium 684mg	30%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.