Columbia Farmers Market

CFM Recipes

Italian Sausage, White Bean, & Escarole Soup

Servings: 4
Prep Time:
Cook Time:

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.  


  • 3 cans cannellini beans
  • 1 pound sweet Italian pork sausage, hot and/or sweet, casing removed
  • 1 large onion, finely chopped
  • 3 cloves garlic, thinly sliced 
  • 8 cups chicken broth or bouillon cubes prepared according to package (1 cube for 2 cups equals 3 cubes)
  • 1 head escarole, about 1 pound, chopped
  • Grated parmesan cheese, optional
  • Freshly ground black pepper


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. 

recipe notes

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