White Bean Soup with Parmigiano-Reggiano Crostini

White Bean Soup with Parmigiano-Reggiano Crostini


Yield: 4 quarts.

8 oz. Parmigiano-Reggiano® cheese with rind
3 Tbsp. olive oil
2 lb. sweet and/or hot Italian sausage links
11/4 lb. thinly sliced onions
2 qts. chicken broth
4 lb. cooked cannellini beans, drained
1 lb. escarole, sliced in 1" pieces
to taste, salt
to taste, ground black pepper
12 slices Italian bread, toas

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