White Bean Soup With Parmigiano-Reggiano Crostini
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.
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
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.