Escarole, White Bean, and Sausage soup

Soups in the fall are my favorite thing to eat. Im always trying new soup recipes and this one was super easy and delicious! Good for you too!

Escarole, White Bean, and Escarole Soup

2 Tbs. extra-virgin olive oil
1 Large yellow onion, chopped

4 scallions, chopped

4 Italian sausage links, 2 hot, 2 sweet, casings removed

3 medium cloves garlic

2 15-oz. cans cannellini beans, rinsed and drained or
use 1lb bag of dry white beans, but remember to soak overnight.
1 large head escarole(if they are small, two) chopped or teared into 1- to 2-inch pieces, washed, and lightly dried
2 quarts of vegetable broth (You can also use chicken if you prefer)
1-1/2 tsp. red-wine vinegar
1/4 cup freshly grated Parmigiano-Reggiano
1-1/2 tsp hot chill flakes (optional)
salt and pepper.

In a large LeCruset, over medium heat cook sausage then drain fat add onion and scallions, and garlic and saute the vegetables until they are tender, and vegetable broth to the pot. Bring liquid to a gentle simmer, cover pot with a lid, and cook for 25 minutes. Add the beans and escarole and sausage to the pot (If it doesn't look like enough broth add more of that too), cover, and continue to simmer the soup for 10 minutes until the escarole is wilted and tender. Turn off the heat, and taste the soup adding salt and pepper as necessary. Serve the soup with a little bit of freshly grated Parmesan cheese.

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