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Spicy Sausage, Escarole & White Bean Stew


by Joanne Smart from Fine Cooking (Issue 81)

Serves 3 to 4

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Rate this recipe 4.7/5 (12 Votes)


  • 1 Tbs. extra-virgin olive oil
  • 1 medium yellow onion, chopped
  • 3/4 lb. hot Italian sausage, casings removed
  • 2 medium cloves garlic, minced
  • 2 15-oz. cans cannellini beans, rinsed and drained
  • 1 small head escarole, chopped into 1- to 2-inch pieces, washed, and lightly dried
  • 1 cup low-salt canned chicken broth
  • 1-1/2 tsp. red-wine vinegar; more to taste
  • Kosher salt
  • 1/4 cup freshly grated Parmigiano-Reggiano


Servings 3
Adapted from


Step 1

Heat the oil in a heavy 5- to 6-qt. Dutch oven over medium heat. Add the onion and cook, stirring occasionally, until tender, 5 to 6 minutes. Add the sausage, raise the heat to medium high, and cook, stirring and breaking up the sausage with a wooden spoon or spatula until lightly browned and broken into small (1-inch) pieces, 5 to 6 minutes. Add the garlic and cook for 1 minute, then stir in the beans. Add the escarole to the pot in batches; using tongs, toss with the sausage mixture to wilt the escarole and make room for more.

When all the escarole is in, add the chicken broth, cover the pot, and cook until the beans are heated through and the escarole is tender, about 8 minutes. Season to taste with the vinegar and salt. Transfer to bowls and sprinkle each portion with some of the Parmigiano.

Toasted bread rubbed with garlic and drizzled with olive oil makes a nice accompaniment.

Nutrition information (per serving):
Size: based on four servings; Calories (kcal): 390; Fat (g): 17; Fat Calories (kcal): 150; Saturated Fat (g): 5; Protein (g): 20; Monounsaturated Fat (g): 8; Carbohydrates (g): 40; Polyunsaturated Fat (g): 3; Sodium (mg): 1070; Cholesterol (mg): 25; Fiber (g): 13;

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