White Bean Soup With Parmigiano-Reggiano Crostini

Menu Part: 
Soup
Cuisine Type: 
Italian
Serves: 
4

Browned Italian sausage and onion added to chicken stock, cannellini beans and Parmigiano-Reggiano cheese result in a rich, flavorful soup. Serve with toasted Italian bread topped with more cheese.

Ingredients

1 tbsp. olive oil
12 oz. sweet or hot Italian sausage, sliced
1 onion, sliced
1 wedge Parmigiano-Reggiano (about 3 oz.) with rind
5 1⁄2-6 cups chicken stock
2 cups cooked or canned cannellini beans, drained and rinsed
4 cups packed escarole leaves, sliced in 1-in. pieces
4-6 slices Italian bread, toasted and brushed with oil

Steps

1. In a large saucepan, heat oil. Add sausage and onion; cook and stir until sausage is lightly browned, about 5 min.; drain off fat.

2. Cut rind off Parmigiano-Reggiano wedge; reserve cheese. Add rind, stock, and beans to sausage mixture. Bring to a boil; reduce heat and simmer, covered, until sausage is cooked through and cheese rind is tender, 10-12 min.

3. Meanwhile, thinly shave half the Parmigiano-Reggiano wedge; crumble remaining cheese and reserve both. Remove cheese rind from soup and cut in small cubes; return to soup along with escarole. Bring to a boil.

4. For service, ladle soup into bowls. Place one toast slice in the center of each serving. Top crostini with Parmigiano-Reggiano shavings; sprinkle crumbled cheese on soup.

More From FoodService Director

Menu Development
quicken loans arena

The primary elections have ended, and all political eyes are turned to the 2016 Republican and Democratic national conventions. Tens of thousands of politicos, delegates, reporters and visitors will flock to Cleveland and Philadelphia, respectively, in July—and someone has to feed them all.

Below, FoodService Director takes a sneak peek behind the scenes at Cleveland’s Quicken Loans Arena, which seats more than 20,000 people. The logistics for the Republican National Convention have been coming together for more than a year, says Audrey Scagnelli, national press secretary for the...

Sponsored Content
vegetables with dip foodservice healthy menu

From Mrs. Dash Foodservice.

There was a time when healthy food meant counting calories, omitting carbs, giving up sugar and going fat-free—in other words, it was all about deprivation.

But not anymore. Today’s definition of healthy means an overall focus on nutrition and wellness that doesn’t mean giving up enjoyment. It’s all about balance: good fats, healthy carbs, better sweeteners, wholesome ingredients and satisfying flavor enhancements. It means food that customers can feel good about, at the same time that they’re enjoying the dining experience.

According to...

Industry News & Opinion

Aramark today announced a partnership with celebrity chef and TV personality Cat Cora that will put a new concept from the Top Chef star in Aramark’s North American business-and-industry accounts.

The new fast-casual concept, called Olilo by Cat Cora, promises a healthy, made-your-way menu, according to the global foodservice provider.

“By bringing together Chef Cora's award-winning brand and healthy cooking advocacy and Aramark's commitment to enriching and nourishing the lives of the thousands of consumers we serve every day, we have an opportunity to elevate the on-site...

Industry News & Opinion

Members of Congress and several advocacy groups gathered on Capitol Hill on Wednesday to highlight the potential loss of millions in state funding because of a Child Nutrition Reauthorization block grant introduced last month, and to call upon legislators to squash the bill.

The Improving Child Nutrition and Education Act of 2016 houses a statute that would provide three unannounced pilot states with block grant funding. Participating states would be exempt from federal nutrition regulations and would no longer qualify for the 6-cent reimbursement per lunch garnered by certified...

FSD Resources