Navy Bean, Sausage and Escarole Soup
Make a big savory pot of Navy Bean, Sausage and Escarole Soup - This soul-satisfying blend makes a hearty meal for a cold night!
Servings 6
Calories 376kcal
Ingredients
- 16 ounces navy beans
- 2 bay leaves
- 1 tablespoon olive oil
- 1.25 pound hot Italian sausage links casings removed
- 1 medium onion 1/2" dice
- 3 medium carrots peeled, cut into 1/2" dice
- 2 stalks celery 1/2" dice
- 3 cloves garlic minced
- 6 sprigs thyme tied in a bundle with kitchen string
- 1 head escarole lettuce roughly chopped
Instructions
- 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.
- 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, and cook another 2-3 minutes until very fragrant.
- 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.
- 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
Calories: 376kcal | Carbohydrates: 24g | Protein: 18g | Fat: 23g | Saturated Fat: 7g | Cholesterol: 54mg | Sodium: 497mg | Potassium: 585mg | Fiber: 9g | Sugar: 2g | Vitamin A: 3535IU | Vitamin C: 6mg | Calcium: 81mg | Iron: 3mg