Escarole and bean soup with sausage

Ingredients

For 1 serving

• Escarole200 g
• Cooked cannellini beans130 g
• Italian sausage60 g
• Garlic1 clove
• Vegetable broth400 ml
• Extra virgin olive oil5 g
• Whole wheat bread1 slice
• Chili pepperto taste
• Saltto taste

Contains: gluten, celery,

In season: October – March

Method

1. Warm the vegetable stock. Wash the escarole well, discard damaged outer leaves and cut it into strips about 2 cm wide; rinse and drain the cannellini beans; slice the garlic; skin and crumble the sausage.
2. Heat the olive oil in a pan over medium heat and brown the sausage with the garlic and chilli for 5 minutes, until the sausage is golden.
3. Add the escarole and stir for 3–4 minutes, until wilted.
4. Add the beans and hot stock and cook for 15 minutes over medium-low heat, until the escarole is tender and the flavours have come together. Mash a few beans to thicken and adjust the salt.
5. Toast the wholemeal bread and serve the soup with the bread.