Sausage, Fennel & Greens with White Beans
HOME > Recipes > Sausage, Fennel & Greens with White Beans

Sausage, Fennel & Greens with White Beans

This hearty one-pot meal's got all the good, cozy ingredients you crave on a crisp night.

Ingredients

  • 2 tbsp. EVOO

  • 1 lb. sweet Italian fennel sausage, removed from casings

  • 1 bulb fennel—quartered, cored, and chopped

  • 2 stalks celery with leafy tops, chopped

  • 1 onion, chopped

  • 4 cloves garlic, sliced

  • 1 tsp. crushed red pepper

  • Salt and pepper

  • 1 head escarole, trimmed and coarsely chopped

  • 2 quarts chicken stock

  • 1 can (15 to 19 oz.) cannellini beans, drained and rinsed (I like Progresso)

  • 1 chunk of Parmigiano-Reggiano rind

  • ¼ tsp. freshly grated nutmeg

Preparation

Step 1

Heat a large soup pot or Dutch oven over medium-high. Add the EVOO, two turns of the pan. When the oil shimmers, add the sausage. Cook, stirring often, breaking up the sausage with a spoon, until the meat is browned, about 8 minutes. Add the fennel, celery, onion, garlic, and crushed red pepper. Season with salt and pepper. Partially cover the pot and cook, stirring often, until the onion and fennel soften, 5 to 6 minutes. Add the escarole; stir until it wilts, about 1 minute. Stir in the stock, beans, Parm rind, and nutmeg. Let the soup simmer until slightly thickened, about 10 minutes. Remove the Parm rind before serving.

The Tools You'll Need

You May Also Like

This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...
This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...
This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...