Soup. Because soup is easy.

What is easier than putting on a pot of soup for dinner and serving it with crusty bread?
Nothing. The correct answer is nothing.
Except maybe ordering takeout but come on.

Chicken sausage, cannellini bean, and escarole soup.
Super easy, super delicious, and it tastes like it took you more than 25 minutes.
-but it didn't.
1 package Italian-style chicken sausage. You could use the kind that you slice and cook or the kind that gets crumbly out of the casing. Whatever.
1 head escarole (it's next to the lettuce and kale and collards and whathaveyou.) Chopped.
1 15 oz can cannellini beans or other small white beans. Drained, of course.
4 cups chicken broth (1 package is about 4 cups)
2 cloves of garlic, minced. Do not use a press. In fact, throw your garlic press away.
Those things are stupee.
2 tbps olive oil, plus more for drizzling.
salt and pepper
crush red pepper flakes, because spicy soup is awesome soup.
-Slice (or remove from casings and crumble) the chicken sausage. Heat olive oil on medium heat in a large stock pot with a lid. Add sausage and cook until browned. Add garlic, cook for 1 minute more until fragrant, then add the beans and the escarole. Cook until the escarole is wilted down. Add some salt, pepper, and red pepper to taste. 
Pour the chicken broth over, cover, and simmer for 10-15 minutes.
Serve with some extra virgin olive oil drizzled over the top and some warm, crusty bread.

1 comment:

  1. I'm definitely going to try this...especially if we have some older greens that we need to use up. :) Mmmm.