Garlic & Zest

Calling all cooks! You don’t have to be a gourmet chef to get a delicious, healthy meal on the table! At Garlic & Zest, I’ll show you how to make hundreds of seasonal, fresh recipes and indulgent comfort foods with easy step-by-step instructions and photos to help you master the dish.

Navy Bean Sausage Escarole Soup

I don’t know about you, but December for me was all about trying to keep my head above water.  Staying organized and efficient.   Writing, addressing, stamping and mailing those Christmas Cards.  Shipping all the out-of-towners gifts.  And shopping… Ugh… shopping.  Then wrapping gifts while cloistered in my locked bedroom so no-one got a sneak peak at their presents.  After the frenzy of the holidays, all I want is to relax.   I don’t want to cook (much) — I just want to lift the spoon to my mouth and be nourished with something soulful, simple and satisfying — like this Navy Bean, Sausage and Escarole Soup.  

 

soak navy beans navy beans and bay leaves

Start the night before by soaking the beans in a large, heavy pot.  By the morning, they will have doubled in volume and they’ll be ready to cook.  Depending on how old your beans are, it may take more or less time to cook…  I’ve given an approximation in the recipe, but you’ll want to test one or two to make sure they’re tender, not tough.

 

carrots, onions and herbs browned sausage and veggies

While the beans simmer, sauté the sausage, garlic, herbs and vegetables until the meat is browned and the veg is tender.

 

saute sausage and veg adding sausage to beans

When the beans are tender add the cooked sausage  and simmer a little longer.  By now, your stomach should be rumbling from the fabulous aromas coming from the kitchen.

 

soup and escarole lettuce add chopped escarole to soup

Sturdy escarole lettuce — added at the end and simmered just until it wilts — rounds out this flavorful, hearty melange.

 

Simmer Navy Bean, Sausage and Escarole Soup Closeup of Navy Bean, Sausage and Escarole Soup

All I’d need is a chilled glass of white and a chunk of crusty bread to complete this heart-warming, soul-soothing meal.  This soup is the antidote to last month’s holiday stresses – and whatever else ails you.  Promise.

 

Serve Navy Bean, Sausage and Escarole Soup Navy Bean, Sausage and Escarole Soup with garnishSide lit Navy Bean, Sausage and Escarole Soup

 

5 from 1 vote
Navy Bean, Sausage and Escarole Soup
Print
Navy Bean, Sausage and Escarole Soup
Prep Time
20 mins
Cook Time
2 hr
Total Time
14 hr 20 mins
 

Make a big savory pot of Navy Bean, Sausage and Escarole Soup - This soul-satisfying blend makes a hearty meal for a cold night!

Course: Main Course, Soup
Cuisine: American
Servings: 6
Calories: 376 kcal
Ingredients
  • 16 ounces navy beans
  • 2 bay leaves
  • 1 tablespoon olive oil
  • 1 pound bulk sausage
  • 1/4 teaspoon red pepper flakes
  • 1 medium onion diced
  • 2 medium carrots peeled and diced
  • 3 cloves garlic minced
  • 1 tablespoon rosemary chopped fresh
  • 6 sprigs thyme tied in a bundle with kitchen string
  • 1 head escarole lettuce roughly chopped
Instructions
  1. Pour the beans into a large dutch oven and sort through them to remove any pebbles or debris. Fill the pot with enough water to cover the beans by about two inches. Put the lid on the pot and set aside for 8 hours or overnight. Drain the water from the beans and refill the pot with fresh water - again, so that it is about 2 inches above the reconstituted beans. Add two bay leaves to the pot and bring to a boil. Reduce heat to a simmer, cover and cook for 45-50 minutes on a low simmer. Turn off the heat and let the beans sit in the pot, covered.
  2. Meanwhile, over medium high heat add the olive oil to a large skillet. When the oil is hot, add the sausage and break apart with the back of a spoon or fork to brown the meat. Add the carrots and onions and cook for 3-5 minutes until the vegetables begin to soften. Stir in the garlic, red pepper flakes and rosemary and cook another 2-3 minutes until very fragrant.
  3. Transfer the sausage mixture to the beans. Add the bundle of thyme and stir to combine. Heat the pot to boiling and reduce to a simmer, cooking for another 30-40 minutes. Until the beans are quite tender.
  4. Just before serving, stir in the escarole and cook until it wilts, 3-5 minutes. Ladle into bowls and serve with a sprinkle of parmesan cheese.
Nutrition Facts
Navy Bean, Sausage and Escarole Soup
Amount Per Serving
Calories 376 Calories from Fat 207
% Daily Value*
Total Fat 23g 35%
Saturated Fat 7g 35%
Cholesterol 54mg 18%
Sodium 497mg 21%
Potassium 585mg 17%
Total Carbohydrates 24g 8%
Dietary Fiber 9g 36%
Sugars 2g
Protein 18g 36%
Vitamin A 70.7%
Vitamin C 7.3%
Calcium 8.1%
Iron 16.6%
* Percent Daily Values are based on a 2000 calorie diet.

 More Hearty Winter Soups:

Navy Bean Sausage and Escarole Soup
354 Shares
Share
Pin
Flip
Yum
Stumble

Comments

  3. This soup looks so hearty and I would love a bowl this time of year. We are experiencing temps in the teens and this soup would be perfect for lunch right about now. Of course white wine would be delish with this but I think I would pour myself a glad of red. Perfect for frosty 10 degrees in Ohio.

    Reply

  4. My stomach is rumbling from looking at these pictures – let alone from the smell in the kitchen. I make a sausage and bean soup with chard but I really like the idea of escarole. And the rosemary is a great idea.

    Reply

    • I’m in love with it too. Escarole is a really sturdy lettuce — and it holds up quite well to a last minute simmer — wilting the leaf, but retaining some chew!

      Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

Featured On