Categories: Soup

Ingredients

• 12 oz. dried cannellini beans, soaked overnight
• 6 large eggs
• 1 cup finely chopped flat-leaf parsley
• 1/2 cup grated Parmesan
• 1/4 cup all-purpose flour
• 1/2 tsp salt, divided
• 1 tbsp olive oil
• 8 oz. Italian sausage, casings removed
• 1/2 medium onion, diced
• 3 garlic cloves, chopped
• 4 cups chicken broth
• 1 head escarole, coarsely chopped
• 1/4 tsp black pepper
• Lemon wedges, for serving

Directions

1. Drain the soaked beans and rinse. Place in a large pot and add water to cover by 2 inches. Bring to a boil over high heat. Adjust heat to maintain a gentle simmer, cover and cook until tender, 1 to 1 1/2 hours. Reserve 3 cups of the cooking liquid and drain the beans.

2. anwhile, preheat oven to 350. Line the bottom of a 9×13-inch baking dish with parchment paper.

3. Whisk eggs, parsley, Parmesan, flour and 1/4 tsp salt in a large bowl. Pour into the prepared baking dish. Bake until firm, about 15 minutes. Loosen the edges with a spatula. While still warm, invert onto a cutting board. Remove the parchment and cut the frittata into 1/4-inch cubes.

4. Heat oil in the pot over medium heat. Shape sausage into 3/4-inch balls and add them to the pot. Cook, turning occasionally, until browned all over, about 5 minutes. Add onion and garlic and cook, stirring frequently, until the onion is translucent, 5 to 8 minutes. Stir in broth and the reserved cooking liquid, scraping up any browned bits. Increase heat to high and bring to a boil.

5. Add escarole, the beans and the remaining 1/4 tsp salt and pepper. Return to a boil. Cook until the escarole is just tender, 3 to 5 minutes. Serve the soup topped with the egg “croutons” and with lemon wedges.

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