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Escarole with Italian Sausage and White Beans


Yield 12 servings as a side dish or 6 as a main course
3 TbspPastene Extra Virgin Olive Oil
8Italian Sausage links - about 2.5 lbs casings removed [can be turkey sausage]
1 cupof chopped onion
½ cupof chopped prosciutto (or pancetta) [about 2 oz]
2 Tbspof Pastene Minced Garlic
½ tspcrushed red pepper (or to taste)
1 large headof escarole chopped (about 10 cups)
2 (14 oz) cansPastene Small Whole Cherry Tomatoes (not drained)
1 cupdry white wine
4 (15 oz) cansPastene White Kidney Beans, rinsed and drained
1 cupchicken stock or chicken bone broth
Pastene Grated Parmesan cheese


  • Heat oil in a heavy large stockpot over medium-high heat. Working in batches, sauté sausage until cooked through, breaking up with the back of a spoon until browned, about 6 minutes per batch.
  • Using a slotted spoon, remove the sausage leaving the drippings in the pot. Reduce heat to medium, add onion to the pot and sauté until translucent, about 5 minutes. Add chopped prosciutto and sauté 1 minute. Add garlic and crushed red pepper flakes.
  • Add escarole and sauté until wilted, about 2 minutes then add wine and cook for 2 minutes. Add Pastene Small Whole Cherry Tomatoes untrained.
  • Add beans, stock, and cooked sausage and simmer for 10 minutes to blend flavors. Season to taste with sea salt and cracked black pepper. Plate in shallow bowl and top with plenty of Pastene Parmesan cheese if desired.

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