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.
