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Ingredients
- 1 head escarole, washed and cored
- 1 head chicory, washed and cored
- 1 head Savoy cabbage, cleaned, cored and cut into eighths
- Two 19-ounce cans cannellini beans, undrained
- 1/4 cup olive oil
- 4 to 5 garlic cloves
- 1/4 pound pancetta, chopped
- 1/2 pound hot or sweet Italian sausage, casings removed
- One 28-ounce can imported Italian plum tomatoes, drained and hand-crushed
- Kosher salt and freshly ground black pepper to taste
- Pinch dried oregano
- 1/4 pound dried hot or sweet sausage, peeled and chopped
- Freshly grated Parmigiano Reggiano cheese
Details
Servings 8
Preparation time 30mins
Cooking time 60mins
Preparation
Step 1
Bring a large pot of generously salted water to a boil. Add the escarole, return to a boil, and cook until wilted, about 1 minute. Remove the escarole with a slotted spoon and set it aside. Boil the chicory in the same pot of water until wilted, about 1 minute, and remove it with a slotted spoon. Boil the cabbage in the same pot until wilted, about 2 minutes, and remove. Reserve 5 cups of the cooking water.
Meanwhile, in a food processor, puree 1 can of the cannellini beans with the juices. Set aside.
Heat the olive oil in a large pot over medium-low heat. Add the garlic and cook, stirring, until golden brown, about 2 minutes. Remove the garlic with a slotted spoon and discard.
Add the pancetta to the pot with the oil and cook, stirring, for 1 minute. Add the sausage meat and cook, stirring and breaking it up, until fully cooked through, 5 to 6 minutes. Add the pureed cannellini beans, bring to a rapid simmer, and add the crushed tomatoes. Season with salt, pepper and oregano.
Raise the heat to a boil. Add the cooked vegetables, the can of whole beans with their juice, the dried sausage, and the reserved water and return to a boil. Reduce the heat to low and let simmer for 30 minutes.
Taste and adjust seasoning. Serve with the grated cheese.
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