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Tramonto's Escarole, Sausage and White Bean Stew Recipe

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This recipe for Tramonto's Escarole, Sausage and White Bean Stew is from Our Family Recipes Made From Love and Memories Around the Kitchen Table, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


1 tsp. olive oil
4 mild Italian sausage links, casings removed and broken into bite-sized pieces
5 large garlic cloves, minced
1/2 tsp. red pepper flakes or to taste
1 head of escarole, leaves washed, dried and chopped into 2-inch pieces
2-16 oz. cans cannellini beans, drained and rinsed
4 cups chicken stock
4 tbsp. butter, unsalted
1/2 cup freshly grated Parmesan cheese plus extra for garnish
28 oz. can diced tomatoes, with juice
2 tbsp. fresh parsley, chopped
salt and freshly ground pepper to taste
extra virgin olive oil
curls of Parmesan cheese

Heat the olive oil in a large, deep skillet; cook the sausage pieces over medium-high heat until they are brown, about 10 minutes. Add the garlic and pepper flakes to the skillet and sauté over medium-high heat just until the garlic softens, about 2 minutes. Add the escarole and cook, stirring until wilted, about 2 minutes. Add the beans and cook, stirring 1 minute. Add the stock and bring to a gentle boil. Add the butter, cheese, tomatoes and 1 tablespoon parsley. Mix to combine and cook until the mixture is heated through and the butter is melted. Season with salt and pepper. Serve in heated bowls, sprinkle with remaining parsley and drizzle olive oil on top. Use a vegetable peeler to shave curls of Parmesan over each bowl or sprinkle each bowl with grated cheese.

Personal Notes:
Personal Notes:
Serve with a lightly chilled Zinfandel and a crusty loaf of bread for soaking up the broth.




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