ESCAROLE SOUP (ZUPPA DI SCAROLA)
INGREDIENTS
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1 pound sweet Italian sausage, prosciutto ends, sopressato, or pepperoni
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4 quarts chicken stock
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6 garlic cloves, minced
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freshly ground black pepper
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1 pound dry white beans, washed and drained
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2 heads escarole, roughly chopped 1-inch pieces, (up to 4 cups)
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1/4 teaspoon oregano
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3-4 leaves fresh basil
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pinch red pepper flakes
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1 bay leaf
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(optional)
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salt
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freshly grated Romano cheese
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