Mom's Sausage & Bean Soup Recipe

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4 votes | 5674 views

Also called "Mom's Escarole & Bean Soup" - for our vegetarian guests. I prefer to use all fresh ingredients and bring dried beans to life, but you can pick up all these ingredients at your market. So let me give you the best recipe I have for a tasty, nourishing and economical soup - and who doesn't want that these days!

And this really is my mom's recipe...

Prep time:
Cook time:
Servings: 4-8


Cost per serving $3.00 view details
  • 3/4 to 1 lb Sweet Italian Sausage (or your favorite. I also love a Barese sausage in this dish)
  • 1/2 C chopped onion
  • 1 large clove of garlic, minced (2 is good, too)
  • 1 C black beans, rinsed & soaked (or a 15.5 oz can, well rinsed)
  • 1 C butter beans, rinsed and soaked (you can combine the beans for soaking) or a 15 oz can, well rinsed
  • 1-1/2 C tomatoes, peeled, seeded & diced ( or a can of diced tomatoes, drained)
  • 2 heads of escarole, rinsed and chopped
  • 4 C beef stock (or broth) or vegetable stock (or broth)
  • 1 C grated hard cheese (Grana Padano, Pecorino-Romano or Parmesano-Reggiano)
  • 1 Tbs fresh basil, finely chopped (or 1 tsp dried basil)
  • 1/4 C olive oil
  • sea salt & pepper


  1. Break the sausage down into 'pizza'-sized pieces - spoon-sized Brown the sausage pieces over med heat in olive oil, and when one side is browned
  2. Turn the sausage and add the chopped onion, cook to almost translucent
  3. Add the minced garlic and cook until the onion is translucent
  4. Drain some of the oil, if desired, and
  5. Add all the beans and the broth, bring to a boil then lower heat to med-low cook for 45 minutes
  6. Add the tomatoes, cook 15 minutes
  7. Add the escarole and simmer for 15 minutes
  8. Adjust for salt and pepper
  9. Before serving, combine the basil with the grated cheese and add the basil / cheese to the soup
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Nutrition Facts

Amount Per Serving %DV
Serving Size 504g
Recipe makes 4 servings
Calories 795  
Calories from Fat 507 64%
Total Fat 56.86g 71%
Saturated Fat 20.47g 82%
Trans Fat 0.0g  
Cholesterol 110mg 37%
Sodium 1719mg 72%
Potassium 1283mg 37%
Total Carbs 35.31g 9%
Dietary Fiber 8.3g 28%
Sugars 3.31g 2%
Protein 36.27g 58%



  • Judit Hogya Demcsak
    August 12, 2012
    This looks very tasty and delicious!
    I've cooked/tasted this recipe!
    • Kim Best-Chavez
      December 9, 2012
      This soup is excellent! I had leftover Butter Beans, but no Parmesan so I substituted 1/4 cup pesto. I also substituted spinach for escarole. My husband raved!
      I've cooked/tasted this recipe!
      This is a variation


      • John Spottiswood
        April 21, 2013
        This looks really delicious, Amos. I'm going to save this to my recipe box and try it in the next couple of weeks. I also like the way you've added the recipe steps to the bottom of the photos in the photo box. That's very clever. It wasn't intended for that, and I've never seen anyone do that, but I really like it.
        • paristarr
          June 17, 2012
          Amos this is how my Mom used to make it....I substitue navy beans and use the white kidney beans..and add 3 tbs butter...
          serve with home made whie bread toasted....yummy.

          Thank you for your ever inspiring recipies

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