Escarole, White Bean Soup & Sausage, Mushrooms and Hazelnuts
This white bean and escarole soup is hearty, and not too heavy. Perfect for colder winter months and filled with pantry staples, like dehydrated, earthy mushrooms and canned white beans. Escarole leaves are torn and add a touch of bitterness to the soup. The savory flavor of sweet Italian sausage combines beautifully with toasted, crunchy hazelnuts. This soup is an easy weeknight supper.
Why Mushrooms and Hazelnuts Work Well in This Recipe:
- Mushrooms add an earthy note and create body in the soup with added meat.
- Crunchy hazelnuts are a nice texture contrast to the soft beans and greens.
- These two ingredients deepen flavor without adding heaviness to the soup.
This Soup is Perfect for Late Winter Months
This escarole and white bean soup is filled with warming, comfort driven ingredients; most of which can be found in your pantry. Sausage and beans make if perfect for cold winter nights, with a bit of bitter, lemony brightness leaning towards the light of spring.
The addition of escarole to this soup recipe reminds me of other spring greens like ramps.
This soup is soothing at definitely takes the chill off cold winter months, with a lean towards foraged spring vegetables.
No Escarole? No Problem; Here are Some Substitutes:
- Kale, just add to the soup a few minutes before finishing to tenderize the tough leaves.
- Swiss Chard; much more tender than escarole, but still a hearty green that will hold it’s own in this soup.
- Endive; a much more bitter lettuce leaf with the same texture.
For more wild greens recipes, this post is filled with ideas for foraged ramps, one of springs first vegetable offerings.
White Beans are Perfect for this Brothy Soup
This hearty white bean based comfort food is filled with vegetables and savory mushrooms.
- White beans add a creamy texture, without the added dairy.
- The beans absorb the flavors of sausage and mushrooms, making them a perfect “carrier” ingredient in the soup.
- Cannellini or great northern
Serve This Soup With
Cozy winter stews and soups pair well with
Crusty Bread
Fennel and Citrus Salad (especially if the sweet Italian sausage has fennel seeds in it)
Make Ahead and Storage Notes:
This soup can be made 3-4 days in advance, just sprinkle hazelnuts on right before serving.
The flavors actually deepen overnight, making this a perfect make ahead meal.
Freezes well, just add escarole when reheating, right before serving.
Can I make This Soup Vegetarian?
Yes, omit the sausage, substitute vegetable broth and double up on the mushrooms,
Does This Soup Freeze Well?
Yes, just don’t add the escarole until re-heating.
Sausage, Escarole, and White Bean Soup with Mushrooms
Ingredients
- 1 cup white beans canned, not dry
- ½ cup Carrot about 1 medium, peeled and chopped
- â…“ cup Celery 1 stalk, chopped
- ½ cup Onion chopped
- 3 cloves Garlic minced
- ¼ cup Dehydrated mushrooms chanterelles, shitake
- 2 cups Chicken Broth
- ½ cup Escarole about 3 leaves, shredded into 2 inch pieces
- 2 links Italian sausage in casing
- Olive oil
- ½ cup Hazelnuts
Instructions
- Heat a medium saucepan to medium high heat add 1 tablespoon olive oil.
- Add carrots, celery and onions and sauté for 5-7 minutes or until soft. Add garlic and stir for 2 more minutes.
- Remove sausage from casing add drop by chunks into pan, stirring to lightly brown.
- Add chicken broth, mushrooms and beans. Lower heat to medium low, cover and let simmer for 7 minutes.
- Add escarole and stir to combine. remove from heat and let sit for 5 minutes.
- Roast hazelnuts for 10 minutes in over heated to 350℉ and chop.
- Top with chopped hazelnuts and serve with crusty bread.
Nutrition
Seasonal Soups and Stews
Winter greens are an easy way to add nutrition to meals. Kale works just as well in soup as escarole, this clam chowder is filled with cabbage and kale, all of the classic flavors of New England clam chowder with an added burst of nutrients.
Turkey chili filled with kidney beans and seasonal squash is a bowl of warm comfort during cooler winter cooking season.
