Escarole with Italian Sausage & White Beans

This isn’t exactly Italian wedding soup, but I’m Italian and I want this at my wedding. Close enough, right? If you serve this with orzo, the pasta will soak up the broth and it becomes less of a soup and more of — well, delicious.

Ingredients

3 tbsp olive oil

6 Italian sausages (about 1 1/2 lbs), casings removed

1 cup yellow onion, chopped

1/2 cup prosciutto, chopped (about 2 oz)

3 garlic cloves, minced

1/2 tsp crushed red pepper flakes

1 large head escarole, chopped (about 10 cups)

1 cup dry white wine

2 (15 oz) cans Great Northern beans, drained and rinsed

1 cup low-sodium chicken stock or broth

Kosher salt and freshly ground black pepper, to taste

Freshly grated Parmesan, for serving

Preparation

1. Heat the oil in a large heavy pot over medium-high heat. Working in batches, cook the sausage, breaking it up with the back of a spoon, until browned and cooked through, about 6 minutes per batch. Using a slotted spoon, transfer to a bowl, leaving the drippings in the pot.

2. Reduce heat to medium. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the prosciutto and cook, stirring, for 1 minute. Add the garlic and red pepper flakes and cook, stirring constantly, until fragrant, about 30 seconds. Add the escarole and cook, stirring, until wilted, about 2 minutes. Pour in the wine and cook for 2 minutes. Add the beans, stock, and sausage and simmer for 10 minutes to blend the flavors. Taste and season with salt and pepper. Ladle into bowls, top with freshly grated Parmesan, and serve immediately.

Notes

Inspired by Epicurious.