This soup would be equally satisfying if you took it in a vegetarian direction and skipped the sausage and used no-chicken broth. 

Liana Krissoff
EatingWell Magazine, January/February 2021

Gallery

Credit: Ellen Silverman

Recipe Summary

Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Drain the soaked beans and rinse. Place in a large pot and add water to cover by 2 inches. Bring to a boil over high heat. Adjust heat to maintain a gentle simmer, cover and cook until tender, 1 to 1 1/2 hours. (Alternatively, cook beans in a pressure cooker or slow cooker.) Reserve 2 cups of the cooking liquid and drain the beans.

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  • Meanwhile, preheat oven to 350°F. Line the bottom of a 9-by-13-inch baking dish with parchment paper.

  • Whisk eggs, parsley, Parmesan, flour and 1/4 teaspoon salt in a large bowl. Pour into the prepared baking dish. Bake until firm, about 15 minutes. Loosen the edges with a spatula. While still warm, invert onto a cutting board. Remove the parchment and cut the frittata into 1/4-inch cubes.

  • Heat oil in the pot over medium heat. Shape sausage into 3/4-inch balls and add them to the pot. Cook, turning occasionally, until browned all over, about 5 minutes. Add onion and garlic and cook, stirring frequently, until the onion is translucent, 5 to 8 minutes. Stir in broth and the reserved cooking liquid, scraping up any browned bits. Increase heat to high and bring to a boil.

  • Add escarole, the beans and the remaining 1/4 teaspoon salt and pepper. Return to a boil. Cook until the escarole is just tender, 3 to 5 minutes. Serve the soup topped with the egg “croutons” and with lemon wedges, if desired.

Tips

To Make Ahead: Refrigerate beans and reserved cooking liquid (Step 1) separately for up to 3 days.

Equipment: Parchment paper.

Nutrition Facts

422 calories; fat 14g; cholesterol 220mg; sodium 684mg; carbohydrates 43g; dietary fiber 21g; protein 31g; sugars 2g.
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