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Italian Chicken Sausage and White Beans with Escarole

6 Servings

30 minutes

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This one-pot meal pairs leafy, subtly bitter escarole with creamy white beans, fennel seed and sausage. We drain only one can of the cannellini beans; the liquid in the second can is added to the pot to create a full-bodied broth. Serve with hunks of warm, crusty bread.



30 minutes


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Susan K.
November 21, 2022
Rating 5*
I reviewed this above but forgot to rate it.
TeAntae T.

Absolutely delicious. I forgot to get some good, crusty bread so I served it with white rice. The only change I made was to halve the red pepper flakes. I like spicy but a whole teaspoon felt too much. Maybe I'll try the full amount the next time I make it, and I will definitely make this again.

Susan K.

This recipe is simple, and has a high return on a investment of time and ingredients. Escarole can be expensive, and time consuming to clean, but it elevated the outcome, so I suggest it. I used sweet Italian sausage. If using sweet sausage again, I would cut down the fennel seeds to 2t. and judiciously add the hot flakes until a nice balance is achieved. If using "spicy" (meaning red peppers) Italian sausage, I'd use the full 1T of fennel. I personally would not use "hot" Italian sausage in this dish as it would over power the nice subtle bitterness of the escarole. I stewed this for longer than suggested as I like a rich bean stew. Only needed a minimal amount of freshly grated cheese. A keeper!! Thank you!!

Elaine W.

Excellent anytime! I use finely chopped Kale instead of Escarole mostly because I grow it year round in my greenhouse and Kale isn't as bitter as Escarole. I also reduced the red pepper flakes by half because I want my grandchildren to eat it and serve a good hot sauce on the side. This is super healthy and you can eat a ton of this and not feel guilty about it. Absolutely delicious and reheats well.