A few years ago, I picked up Great Settings, a book that I highly recommended for your entertaining collection—that is, if you don’t already have it. It has been out for a while. Now every fall, the hubby and I like to make Escarole Soup with chicken sausage and that recipe, of course, comes from Great Settings. But once you put it all together you will be able to eat on it for a several days and then the only things you have to do is heat it up, slap your French bread in the oven, and grab some cheese. It’s simple and makes the perfect meal–especially for us—after coming home from work, going through the daily mail, and then walking two demanding dogs in the fall chilly evening air. Now, for the hubby, anything with chicken sausage will do the trick (it’s the Cajun in him I reckon). So here it is, and please let me know what you think.
Escarole Soup with Chicken Sausage
2 Tablespoons olive oil
6 Links of chicken Sausage
4 Garlic Clover, coarsely chopped
1 Large Spanish Onion, sliced
Salt And Pepper To Taste
1/2 Bottle Dry White Wine
6 Cups Chicken Stock
2 Cups Water
5 Carrots, Peeled And Sliced into 1/2 - Inch Rounds
3 Cups Cooked Cannellini Beans
2 Heads Escarole, well washed, trimmed, and coarsely chopped
Parmesan Cheese For Grating
Heat the olive oil in a large, heavy stock- pot over medium-high heat. Add the sausage and cook until browned all over. Remove the sausage, cut it into bite-sized chunks, and set aside. Reduce the heat to medium, add the garlic, and cook until fragrant. Add the onion, season with salt and pepper, and cook until the onion is translucent, about 4 minutes. Add the wine and stir to dissolve any of the brown bits on the bottom of the pan. Add the chicken stock, water, and carrots, bring to a simmer, and cook for 10 minutes. Add the sausage and cook for 5 minutes, then add the beans and escarole. Cook for 5 minutes, until the escarole is wilted but not overcooked. Check the seasoning and serve with freshly grated Parmesan cheese.