📖 Instructions

1. Prepare the Sausage: Remove the sausage from its casing (if applicable). In a large pot or Dutch oven, brown the sausage over medium-high heat, breaking it up with a wooden spoon as it cooks. Cook until the sausage is no longer pink and slightly browned, about 5-7 minutes. Drain any excess grease. Nobody likes a greasy soup!
2. Sauté Aromatics: Add the chopped onion and minced garlic to the pot. Cook, stirring occasionally, until the onion is softened and translucent, about 3-5 minutes. The aroma should fill your kitchen – a truly happy moment!
3. Add Broth and Beans: Pour in the chicken broth and add the cannellini beans (drained and rinsed). Bring the mixture to a boil, then reduce the heat and let it simmer for about 10 minutes to allow the flavors to meld.
4. Incorporate Escarole: Add the chopped escarole to the pot. Stir it in and cook until the escarole is wilted and tender, about 5-7 minutes. Don't overcook, we want to keep that vibrant green color!
5. Season and Simmer: Season the soup with salt, black pepper, and Italian seasoning to taste. Remember, taste as you go! Simmer for another 5-10 minutes to allow the flavors to fully develop.
6. Adjust Consistency: If the soup is too thick, add a little more chicken broth to reach your desired consistency. If it's too thin, you can simmer it for a bit longer to reduce the liquid.
7. Serve: Ladle the soup into bowls. Garnish with a drizzle of olive oil and a sprinkle of grated Parmesan cheese, if desired. A little crusty bread on the side is a fantastic touch.