Sausage con Fagioli e Escarole Recipe

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  • 3 tablespoons olive oil
  • 3 cloves of garlic - minced
  • 1 medium yellow onion - peeled and finely chopped
  • 1 cup plum tomatoes - seeded, chopped
  • 1 pound escarole - washed and coarsely chopped
  • 32 ounces cannellini beans - rinsed and drained
  • 14 1/2 ounces chicken broth
  • 2 tablespoons tomato paste
  • 1/4 teaspoon red pepper flakes
  • 1 teaspoon salt
  • 1/4 cup fresh basil leaves - chopped
  • 1 pound Premio Hot Italian Sausages
  • 1 tablespoon red wine vinegar
  • 2 ounces freshly grated parmesan
  • In a saute pan, heat 2 tablespoons of the olive oil over medium high heat, add the garlic and onion and saute until soft and starting to color, about 7-10 minutes.
  • Add the diced plum tomato and chopped escarole saute for another 5-7 minutes until the tomato softens and the escarole is wilted.
  • Stir in the two cans of cannellini beans, the chicken broth, tomato paste, red pepper flakes and salt.
  • Bring to a boil, and then simmer for about 10-12 minutes over low heat until thickened slightly.
  • Stir in the fresh basil.
  • While the bean mixture is cooking, coat the Italian Sausage with the remaining tablespoon of olive oil, place on a broiler pan and broil about 4 iches from the heat on high until browned and cooked through, turn several times while broiling, this should take about 15 - 20 minutes.
  • When sausages are done, place bean mixture in large platter with sides; arrange cooked Italian Sausage over beans, drizzle with vinegar and sprinkle with parmesan cheese.
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