Categories: Soup

Ingredients

• 1 1/4 lbs. bulk sweet Italian sausage
• 3 tbsp. olive oil
• 1 onion, chopped
• 3 to 4 garlic cloves, chopped
• 2 large heads escarole, trimmed, washed and chopped
• Salt and pepper
• Freshly grated nutmeg
• 15 oz. can cannellini beans, drained
• 2 quarts chicken stock
• 2 cups short cut pasta, such as mini penne or ditalini
• Grated Pecorino Romano
• Crusty bread

Directions

1. Heat 1 tbsp. of the olive oil in a large skillet. Roll the sausage into walnut-sized meatballs. Drop them into the skillet and brown on all sides, then remove. Heat the remaining 1 tbsp. olive oil in a large pot over medium heat. Saute the onions and garlic for 5 minutes, then wilt in the escarole and season with salt and pepper, and nutmeg. Add the beans and heat through. Stir in the stock and bring to a boil, then add the pasta and cook to al dente. Add the meatballs back to the pot for the last 4 minutes of cooking. Adjust the seasonings and serve with cheese sprinkled heavily on top. Pass the crusty bread for mopping.

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