B.I.T Rustic Italian Sausage & Escarole Soup

B.I.T Rustic Italian Sausage & Escarole Soup

Serves: 6 -8 persons

Prep Time: 15 min

Cook Time: 1 hour

Ingredients:
1 lb. B.I.T Mild Rustic Italian Sausage, loose sausage meat or removed from casing
1 lb. B.I.T Hot Rustic Italian Sausage, loose sausage meat or removed from casing

1/3-1/2 cup Extra Virgin Olive Oil

1 small yellow onion

1 clove garlic

1 whole peeled tomato, from can

1 small head of Escarole

1 Parmigiano-Reggiano cheese with rind
1 large can of cannellini beans
8 cups basic chicken broth or low sodium canned chicken broth

Preparation:

Peel and finely chop garlic and onion.  In a medium size bowl, combine uncooked hot and mild sausage meat.  Puree the whole tomato in a food processor or crush manually with fingers or fork. or Wash the Escarole well and tear into bite size pieces. Remove the rind from the Parmigiano-Reggiano cheese and set aside. Slice pancetta.

Directions:
Heat 1/2 of the extra virgin olive oil in large pot over medium heat.  Add onion and garlic and cook 5 - 6 minutes until lightly browned.  In a 12" saute pan, add the remaining olive oil and add the loose sausage meat and saute together until sausage is browned and beginning to stick to bottom of pan.  Break up sausage meat into small pieces as it cooks.   Add the sausage to the onion and garlic mixture in the large pot. Add the cannellini beans along with their juice from the can. Combine with sausage and onion mixture and cook over medium heat for 2 - 3 minutes. Add pureed tomato and chicken broth, escarole pieces and cheese rind to the pan and mix well. Bring to a gentle boil then reduce heat to low and simmer partially uncovered for 40 to 50 minutes, stirring occasionally.  Turn off heat and let sit for 15 minutes, and serve.

Original B.I.T Recipe: B.I.T Rustic Italian Sausage and Escarole Soup
Courtesy of Chef Bertha Teresa Thomas
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