Minestra alla Napoletana | Escarole, Sausage & White Bean Soup

Parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: Pecorino cheese

Nutritional yeast adds a cheesy flavor with fewer calories.

chickpeas

🥗Healthier: lentils

💰Cheaper: canned beans

Canned beans are often more affordable and can be used in place of chickpeas.

Heat a stockpot over medium heat.

Add ground Italian sausage to the pot and sauté until cooked.

Chop onion and add it to the pot along with minced garlic, salt, and black pepper; cook until onions are translucent.

Wash escarole, cut it into two-inch pieces, and add it to the pot; cook for about 1-2 minutes until it starts to wilt.

Add about two cans of canned white beans (approximately 3 cups) to the pot.

Add about one cup of chopped canned tomatoes (or a whole can if preferred).

Pour in about four cups of bone broth (or any broth of choice) and cover the pot to let it simmer.

After simmering, check the consistency of the soup; it should have enough broth as the vegetables cook down.

Add about four tablespoons of butter and half a cup of Parmesan cheese to the soup; stir until the butter is melted.

Add rough chopped parsley for extra flavor.

Taste the soup and adjust salt and pepper as needed.

Garnish with fresh parsley and large pieces of Parmesan cheese before serving.

Sprinkle red hot pepper flakes on top for added flavor.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens