Sausage Escarole and White Bean Ragout
Elevate your weeknight dinner game with this hearty and comforting Sausage Escarole and White Bean Ragout. Packed with savory Italian sausage, creamy cannellini beans, and tender escarole, this one-pot wonder is bursting with bold flavors and wholesome ingredients. A touch of tomato paste, garlic, and red pepper flakes infuses the dish with a warm, aromatic depth, while a robust chicken broth ties everything together. Ready in just 45 minutes, this quick and satisfying stew is perfect for busy evenings yet elegant enough for entertaining. Serve it with crusty bread and a sprinkle of Parmesan for a soul-soothing meal that's as nutritious as it is delicious. Keywords: sausage bean ragout, escarole recipes, hearty stew, one-pot dinner recipes.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound Italian sausage (mild or spicy)
- 2 tablespoons Olive oil
- 1 medium Yellow onion, finely chopped
- 4 cloves Garlic, minced
- 0.5 teaspoons Crushed red pepper flakes
- 4 cups Chicken broth
- 2 cans Cannellini beans, drained and rinsed
- 1 head Escarole, chopped and rinsed
- 2 tablespoons Tomato paste
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Fresh parsley, chopped
- 0.5 cups Grated Parmesan cheese (optional, for serving)
Instructions
Heat a large Dutch oven or heavy-bottomed pot over medium heat. Add the olive oil.
Remove the casings from the Italian sausage (if using links). Add the sausage to the pot, breaking it up with a wooden spoon. Cook until browned and cooked through, about 5-7 minutes. Remove the sausage with a slotted spoon and set aside.
In the same pot, add the chopped onion and cook until softened and translucent, about 3-4 minutes. Stir in the minced garlic and crushed red pepper flakes. Cook for another 1-2 minutes until fragrant.
Add the tomato paste and stir to coat the onions and garlic. Let cook for 1 minute to deepen the flavor.
Pour in the chicken broth and bring to a simmer. Using a wooden spoon, scrape up any browned bits from the bottom of the pot for extra flavor.
Add the cannellini beans to the pot, followed by the chopped escarole. Stir to combine and allow the escarole to wilt, about 3-4 minutes.
Return the cooked sausage to the pot. Season with salt and black pepper to taste. Let the ragout simmer gently for 10 minutes, allowing the flavors to meld.
Stir in the chopped parsley just before serving.
Ladle the ragout into bowls and, if desired, top with grated Parmesan cheese. Serve with crusty bread for a complete meal.
Nutrition Facts
Calories |
2805 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 161.6 g | 207% | |
| Saturated Fat | 58.4 g | 292% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 362 mg | 121% | |
| Sodium | 9582 mg | 417% | |
| Total Carbohydrate | 177.1 g | 64% | |
| Dietary Fiber | 52.2 g | 186% | |
| Total Sugars | 16.8 g | ||
| Protein | 176.3 g | 353% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2137 mg | 164% | |
| Iron | 26.5 mg | 147% | |
| Potassium | 6109 mg | 130% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
