Categories: Soup
Ingredients
- 11 oz. sweet Italian chicken sausage, casings removed
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1/2 cup chopped carrots
- 2 garlic cloves, crushed
- Pinch of crushed red pepper flakes
- 3 cups chicken broth
- 28 oz. can crushed tomatoes
- 15 oz. can cannellini beans, rinsed and drained
- 2 bay leaves
- Black pepper
- 4 cups shredded escarole
- 3 tbsp. grated Pecorino Romano
Directions
-
Heat a nonstick skillet over medium heat. Add the sausage and cook, using a wooden spoon to break the meat into small pieces as it browns, about 5 minutes. Add the onion, celery, carrots, garlic, and pepper flakes. Cook, stirring, until the vegetables soften, 2-3 minutes. Transfer to a slow cooker and add the broth, tomatoes, white beans, bay leaves, and black pepper to taste.
-
Cover and cook on LOW for 8 hours. Discard the bay leaves, add the escarole and Romano, and cook until the escarole is wilted, about 30 minutes.