Dan Kuebler of The Salad Garden shares this recipe for hearty winter soup. Look for fresh escarole at the farmers market in the fall and winter.
Prepare the bouillon according to package directions, or use 8 cups homemade broth or stock. Brown the sausage in a 6-quart saucepan over medium-high heat, stirring often to break up sausage. Remove the sausage from the saucepan with a slotted spoon. Drain well and pat dry to soak up extra grease. Add the onion and sauté for 2 minutes. Add the garlic and sauté for 30 seconds. Stir in the broth and beans. Heat to a boil. Return the sausage to the saucepan along with the escarole. Cover and simmer for 20 minutes or until the escarole is tender. Taste and adjust seasonings. Salt is probably not needed, since the sausage is salty. Serve with the grated Parmesan cheese and black pepper.
