Escarole, Cannellini Bean & Sausage Soup


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

Escarole, Cannellini Bean & Sausage Soup
Photo: Dera Burreson
Active Time:
40 mins
Total Time:
2 hrs


  • 12 ounces dried cannellini beans (about 1 ¾ cups), soaked overnight

  • 6 large eggs

  • 1 cup finely chopped flat-leaf parsley

  • ½ cup grated Parmesan cheese

  • ¼ cup all-purpose flour

  • ½ teaspoon salt, divided

  • 1 tablespoon extra-virgin olive oil

  • 8 ounces Italian turkey sausage, casings removed

  • ½ medium onion, diced

  • 3 cloves garlic, chopped

  • 4 cups low-sodium chicken broth

  • 1 head escarole, coarsely chopped (10 cups)

  • ¼ teaspoon ground pepper

  • Lemon wedges for serving


  1. 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.

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

  3. 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.

  4. 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.

  5. 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.

To make ahead

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


Parchment paper

Nutrition Facts (per serving)

422 Calories
14g Fat
43g Carbs
31g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 422
% Daily Value *
Total Carbohydrate 43g 16%
Dietary Fiber 21g 75%
Total Sugars 2g
Protein 31g 62%
Total Fat 14g 18%
Cholesterol 220mg 73%
Sodium 684mg 30%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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