Another Italian Sausage Soup

My sister adapted this recipe from one she found in the Chicago Tribune Sunday Supplement

Crockpot Escarole & Bean Soup
(Serves 4-6)

Depending on the size of your Crockpot, the recipe can be doubled

1 tablespoon olive oil & 1 tablespoon water (to cut down spattering)
1-1/2 lbs Italian Sausage (we prefer Dad’s sausage, of course)
5 gloves of garlic (yes, this is an Italian soup)
1/2 teaspoon crushed red pepper (optional)
1 large head of escarole (can also substitute lots of spinach)
3 cans of cannelloni beans (Mom sometimes used pinto beans to make the soup “rosy”)
3 cups chicken stock
1/4 cup of butter
1/2 cup grated Parmagiano (Parmesan) cheese
2 large Roma tomatoes, diced
2 tablespoons chopped parsley

• Remove sausage from casing (if using commercial sausage), crumble it, and brown in olive oil and water.
• Add the garlic and crushed red pepper (if using) and sauté for 2 minutes.
• Add escarole (or spinach), cover and cook gently until wilted.
• Stir in beans and chicken stock.
• Transfer to Crockpot and cook on high 4-6 hours.
• Add butter, cheese, tomatoes, and parsley, and cook an additional 30 minutes.
• Serve with some nice crusty bread and a salad for an easy, scrumptious meal!
• Freezes well, if any is left over!

Molto bene!!!

Sausage!
Butter!
Parmesan Cheese!
This has got to be an outstanding soup!