Sausage con Fagioli e Escarole Recipe
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3 tablespoons olive oil
3 cloves of garlic - minced
1 medium yellow onion - peeled and finely chopped
1 cup plum tomatoes - seeded, chopped
1 pound escarole - washed and coarsely chopped
32 ounces cannellini beans - rinsed and drained
14 1/2 ounces chicken broth
2 tablespoons tomato paste
1/4 teaspoon red pepper flakes
1 teaspoon salt
1/4 cup fresh basil leaves - chopped
1 pound Premio Hot Italian Sausages
1 tablespoon red wine vinegar
2 ounces freshly grated parmesan
In a saute pan, heat 2 tablespoons of the olive oil over medium high heat, add the garlic and onion and saute until soft and starting to color, about 7-10 minutes.
Add the diced plum tomato and chopped escarole saute for another 5-7 minutes until the tomato softens and the escarole is wilted.
Stir in the two cans of cannellini beans, the chicken broth, tomato paste, red pepper flakes and salt.
Bring to a boil, and then simmer for about 10-12 minutes over low heat until thickened slightly.
Stir in the fresh basil.
While the bean mixture is cooking, coat the Italian Sausage with the remaining tablespoon of olive oil, place on a broiler pan and broil about 4 iches from the heat on high until browned and cooked through, turn several times while broiling, this should take about 15 - 20 minutes.
When sausages are done, place bean mixture in large platter with sides; arrange cooked Italian Sausage over beans, drizzle with vinegar and sprinkle with parmesan cheese.
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