Sausage, Escarole, and White Bean Soup with Mushrooms
Hearty sausage soup with escarole, white beans, and mushrooms, finished with toasted hazelnuts for a crunchy, nutty contrast. This cozy, savory soup is full of flavor and perfect for cooler nights.
Ingredients
- 1 cup white beans canned, not dry
- ½ cup Carrot about 1 medium, peeled and chopped
- ⅓ 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
Serving: 1 bowlCalories: 379kcalCarbohydrates: 19gProtein: 16gFat: 27gSaturated Fat: 7gPolyunsaturated Fat: 4gMonounsaturated Fat: 15gCholesterol: 45mgSodium: 869mgPotassium: 664mgFiber: 6gSugar: 3gVitamin A: 2852IUVitamin C: 6mgCalcium: 93mgIron: 3mg
Tried this recipe?Let us know how it was!