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Photo: Dera Burreson
Active Time:40 minsTotal Time:2 hrsServings:6Jump to Nutrition Facts
Active Time:40 minsTotal Time:2 hrsServings:6
Active Time:40 mins
Active Time:
40 mins
Total Time:2 hrs
Total Time:
2 hrs
Servings:6
Servings:
6
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients12ouncesdried cannellini beans (about 1 ¾ cups), soaked overnight6largeeggs1cupfinely chopped flat-leaf parsley½cupgrated Parmesan cheese¼cupall-purpose flour½teaspoonsalt, divided1tablespoonextra-virgin olive oil8ouncesItalian turkey sausage, casings removed½mediumonion, diced3clovesgarlic, chopped4cupslow-sodium chicken broth1headescarole, coarsely chopped (10 cups)¼teaspoonground pepperLemon wedges for serving
Cook Mode(Keep screen awake)
Ingredients
12ouncesdried cannellini beans (about 1 ¾ cups), soaked overnight
6largeeggs
1cupfinely chopped flat-leaf parsley
½cupgrated Parmesan cheese
¼cupall-purpose flour
½teaspoonsalt, divided
1tablespoonextra-virgin olive oil
8ouncesItalian turkey sausage, casings removed
½mediumonion, diced
3clovesgarlic, chopped
4cupslow-sodium chicken broth
1headescarole, coarsely chopped (10 cups)
¼teaspoonground pepper
Lemon wedges for serving
Directions
Whisk eggs, parsley, Parmesan, flour and 1/4 teaspoon salt in a large bowl. Pour into the prepared baking dish. Bake until firm, about 15 minutes. Loosen the edges with a spatula. While still warm, invert onto a cutting board. Remove the parchment and cut the frittata into 1/4-inch cubes.
Heat oil in the pot over medium heat. Shape sausage into 3/4-inch balls and add them to the pot. Cook, turning occasionally, until browned all over, about 5 minutes. Add onion and garlic and cook, stirring frequently, until the onion is translucent, 5 to 8 minutes. Stir in broth and the reserved cooking liquid, scraping up any browned bits. Increase heat to high and bring to a boil.
Add escarole, the beans and the remaining 1/4 teaspoon salt and pepper. Return to a boil. Cook until the escarole is just tender, 3 to 5 minutes. Serve the soup topped with the egg “croutons” and with lemon wedges, if desired.
To make ahead
Refrigerate beans and reserved cooking liquid (Step 1) separately for up to 3 days.
Equipment
Parchment paper
Originally appeared: EatingWell Magazine, January/February 2021
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Nutrition Facts(per serving)422Calories14gFat43gCarbs31gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
