Italian Sausage And White Bean Soup With Escarole, Dawn V.

• 2 tbsp Contadina(R) Tomato Paste
• 1 cup Contadina(R) Crushed Tomatoes
• 2 tbsp extra virgin olive oil, divided
• 1 head escarole, chopped
• 5 cloves garlic, crushed, divided
• 1/2 lb mild Italian sausage links
• 1 large yellow onion, chopped
• 1/4 cup of your favorite fruity red wine
• 3 cups low sodium beef broth
• 2 tsp dried oregano
• 1 cup canned Cannellini beans, rinsed, drained
• Sea salt and freshly cracked black pepper to taste
• Parmigiano-Reggiano

1. 1.temove the sausage from its casing and set aside.
2. 2.teat a stock pot or Dutch oven on medium heat. Add 1 tablespoon of olive oil to the pan.
3. 3.tdd the chopped escarole, one clove of crushed garlic, a pinch of sea salt, and saute until wilted. Adjust heat to prevent burning. Remove from the pot and set aside.
4. 4.tdd the sausage to the pan, breaking it up into small pieces with a wooden spoon or rubber spatula. Cook on medium heat until browned and slightly caramelized. Remove from the pan and set aside with the escarole.
5. 5.tdd the remaining tablespoon of olive oil to the pan.
6. 6.tdd the onions and cook on medium heat until slightly caramelized.
7. 7.tdd the remaining crushed garlic and stir to incorporate.
8. 8.tmmediately add the wine to deglaze the pan and prevent the garlic from burning, scraping up any brown bits from the bottom of the pan.
9. 9.teturn the sausage and escarole to the pan and stir to incorporate. Add the tomato paste, stir to incorporate.
10. 10.tdd the beef broth and crushed tomatoes, stir to incorporate. Let simmer on medium until the soup just comes to the boil.
11. 11.taste for salt and pepper; add as needed to taste. Add the dried oregano.
12. 12.tdd the Cannellini beans and simmer on medium/low for 20 minutes; adjust heat as needed to prevent a rolling boil.
13. 13.taste for seasoning and add salt and pepper as needed.
14. 14.terve warm with shaved Parmigiano-Reggiano on top.

tomato paste, tomatoes, extra virgin olive oil, head, garlic, italian sausage, yellow onion, red wine, beef broth, oregano, beans, salt

Taken from www.epicurious.com/recipes/member/views/italian-sausage-and-white-bean-soup-with-escarole-dawn-v-50019782 (may not work)