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Tortorelli's Escarole Soup (Zuppa di Scarola)

Make Tortorelli's Escarole Soup (Zuppa di Scarola) at home with Sweet Italian Sausage, Chicken Stock Homemade Stock, Garlic Freshly Ground Black Pepper, and Dry White Beans. Serves 12. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1 lb
• 4 qt
• 6
• 1 lb

Method (preview)

1. 1

   Brown the sausage in a large soup pot. Remove and slice into rounds; set aside.

2. 2

   Add the stock, garlic and several grindings of pepper to the soup pot.

3. 3

   Bring to a boil, reduce heat and simmer, scraping all the browned bits from the bottom of the pan.

4. 4

   Add the beans and cook, covered, for 60 to 90 minutes.

5. 5

   Uncover and add the sausage and escarole and cook until escarole is soft.

6. 6

   Taste and adjust seasonings.

7. 7

   Serve with plenty of freshly grated

8. 8

   Romano.

9. 9

   [MC-Per Serving: 314 cals, 14g total fat (40%cff)]

10. 10

    TIP: Save the flavorful juices left over in chicken dishes and freeze.

11. 11

    Use this in the recipe in lace of the same amount of stock, the flavor will be more intense.

12. 12

    NOTES: *Recipe from the "Best of" articles published in the Wisconsin

13. 13

    Trails Magazine (Madison, WI). *[Wisconsin Country Gourmet: Seasonal