Inspiration: Epicurious
This isn't exactly Italian wedding soup, but I'm Italian and I want this soup at my wedding. Close enough, right? If you serve this with orzo, the pasta will soak up a lot of the broth and be less of a soup and more of...well, delicious.
Ingredients
3 tbsp olive oil 6 Italian sausages (about 1 1/2 lbs), casings removed 1 cup chopped onion 1/2 cup chopped prosciutto (about 2 oz) 1 tbsp minced garlic 1/2 tsp dried crushed red pepper 1 large head escarole, chopped (about 10 cups) 1 cup dry white wine 2 (15 oz) cans Great Northern beans, rinsed, drained 1 cup chicken stock or canned low-salt chicken broth Freshly grated Parmesan cheese
Preparation
Heat oil in heavy large pot over medium-high heat. Working in batches, sauté sausage until cooked through, breaking up with back of spoon, about 6 minutes per batch. Using a slotted spoon, transfer sausage to a bowl, leaving drippings in pot.
Reduce heat to medium; add onion to the pot and sauté until translucent, about 5 minutes. Add prosciutto and sauté 1 minute. Mix in garlic and crushed red pepper. Add escarole and sauté until wilted, about 2 minutes. Add wine and cook 2 minutes. Add beans, stock, and sausage and simmer 10 minutes to blend flavors. Season to taste with salt and pepper. Transfer to a large bowl. Top with grated Parmesan and serve.
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