This is a print preview of "Mom's Sausage & Bean Soup" recipe.

Mom's Sausage & Bean Soup Recipe
by Amos Miller

Mom's Sausage & Bean Soup

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...

Rating: 5/5
Avg. 5/5 4 votes
Prep time: United States American
Cook time: Servings: 4

Ingredients

  • 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

Directions

  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