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1. In a large soup pot, brown the Italian sausage.
2. Slice the sausage into thin rounds and set aside.
3. Add the chicken stock, garlic and fresh ground pepper.
4. Bring the mixture to a boil.
5. Reduce the heat and simmer, scraping the bottom of the pan to remove the browned bits.
6. Add the beans, oregano, basil and red pepper flakes and cook for 30 minutes, covered.
7. Add the meat back to the pot.
8. Simmer, on low, until the beans are tender.
9. Add the escarole and cook until wilted.
10. Adjust the seasonings, to taste.
11. Serve with fresh grated Romano cheese and garlic bread.
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