Ingredients

2 tbsp Contadina® Tomato Paste

1 cup Contadina® Crushed Tomatoes

2 tbsp extra virgin olive oil, divided

1 head escarole, chopped

5 cloves garlic, crushed, divided

1/2 lb mild Italian sausage links

1 large yellow onion, chopped

1/4 cup of your favorite fruity red wine

3 cups low sodium beef broth

2 tsp dried oregano

1 cup canned Cannellini beans, rinsed, drained

Sea salt and freshly cracked black pepper to taste

Parmigiano-Reggiano

Preparation

  1. Remove the sausage from its casing and set aside.
  2. Heat a stock pot or Dutch oven on medium heat. Add 1 tablespoon of olive oil to the pan.
  3. Add the chopped escarole, one clove of crushed garlic, a pinch of sea salt, and sauté until wilted. Adjust heat to prevent burning. Remove from the pot and set aside.
  4. Add the sausage to the pan, breaking it up into small pieces with a wooden spoon or rubber spatula. Cook on medium heat until browned and slightly caramelized. Remove from the pan and set aside with the escarole.
  5. Add the remaining tablespoon of olive oil to the pan.
  6. Add the onions and cook on medium heat until slightly caramelized.
  7. Add the remaining crushed garlic and stir to incorporate.
  8. Immediately add the wine to deglaze the pan and prevent the garlic from burning, scraping up any brown bits from the bottom of the pan.
  9. Return the sausage and escarole to the pan and stir to incorporate. Add the tomato paste, stir to incorporate.
  10. Add the beef broth and crushed tomatoes, stir to incorporate. Let simmer on medium until the soup just comes to the boil.
  11. Taste for salt and pepper; add as needed to taste. Add the dried oregano.
  12. Add the Cannellini beans and simmer on medium/low for 20 minutes; adjust heat as needed to prevent a rolling boil.
  13. Taste for seasoning and add salt and pepper as needed.
  14. Serve warm with shaved Parmigiano-Reggiano on top.