Skill required: Soup Cook
1 lb. bulk Italian sausage
1 medium onion, diced
3 cloves garlic, crushed
2 tablespoons olive oil
1 tablespoon dried Italian herbs
3 bunches of escarole or spinach (about 6 cups) washed thoroughly and chopped
1/2 cup grated Parmesan cheese, more for passing
2 cans cannellini beans, drained and 1 can mashed until creamy
1 can chopped tomatoes
8 cups good quality chicken stock
1/2 cup small pasta such as arancini or ditalini
1. In a heavy-bottom pan, heat olive oil over medium heat.
2. Add onions and saute for 4-5 minutes, until translucent.
3. Add garlic and cook for 1 minute.
4. Add sausage and cook through (do not brown), crumbling it into small pieces as you cook.
5. Add shredded escarole or spinach and cook until wilted.
6. Add a pinch of kosher salt and several grinds of fresh black pepper.
7. Add Parmesan cheese and stir to incorporate.
8. Add tomatoes and beans. Stir to incorporate.
9. Add the chicken stock and bring to a gentle simmer.
10.Add pasta and stir.
11.Cover and cook for 10-15 minutes, or until pasta is throroughly cooked and plumped.
12. Adjust seasoning to taste. Serve with parmesan for passing at the table.
Yield: makes a LOT of soup
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