Tuscan Sausage and Bean Soup

• 1 head escarole, cored
• 1 tablespoon olive oil
• 34 lb Italian sausage
• 12 cup chopped Spanish onion
• 12 cup chopped carrot
• 1 tablespoon minced garlic
• 3 tablespoons water
• 1 tablespoon olive oil
• 2 teaspoons dry thyme
• 1 bay leaf
• 2 (15 ounce) cans cannellini beans, drained and rinsed
• 3 cups homemade chicken stock or 3 cups canned low-sodium chicken broth
• salt and pepper

1. 1.Blanche the escarole in boiling water for 1 minute.
2. Rinse it in cold water.
3. 2.Preheat the oven to 350 degrees.
4. 3.Heat 1 tablespoon of olive oil in a saute pan over medium heat.
5. Add Italian sausage and brown it on both sides.
6. 4.Bake the Italian sausage in the oven for approximately 12-15 minutes or until it is cooked through.
7. Drain excess oil from the sausage.
8. Allow the sausage to cool and then chop it into bite-sized pieces.
9. 5.In a medium stock pot, combine the onion, the carrots, the garlic, the water and the 2nd tablespoon of olive oil.
10. Simmer the mixture over medium heat until the onions are clear.
11. 6.Stir in the thyme, bay leaf, cannellini beans and chicken stock.
12. Bring the mixture to a boil, then reduce the heat and simmer for 15 to 20 minutes.
13. 7.Take half of the mixture and puree it in a food processor or blender.
14. 8.Return the pureed mixture to the stock pot.
15. Stir in the sausage and the escarole.
16. Add salt and pepper to taste.
17. 9.Simmer for an additional 5 minutes and serve.
18. 10.This makes 6 large servings or 8 medium-size.

head, olive oil, italian sausage, spanish onion, carrot, garlic, water, olive oil, thyme, bay leaf, cannellini beans, chicken, salt

Taken from www.food.com/recipe/tuscan-sausage-and-bean-soup-438108 (may not work)