Scale

4 Tbsp. olive oil, divided

1 medium onion, chopped

2 stalks celery, finely chopped

3 garlic cloves, minced

1/2 tsp. red pepper flakes (optional)

1 lb. Italian sweet sausage, casing removed

1 head escarole, about 16 oz., roughly chopped

6 cups low sodium beef, vegetable or chicken stock (I used beef)

salt & pepper

2 (15 oz.) cans Great Northern beans, drained and rinsed

Juice of 1 lemon

1/4 cup freshly grated Parmesan

Parmesan for serving

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In a large pot over medium heat, heat 3 Tbsp. olive oil.

Add onion and celery. Cook until slightly soft, about 8 minutes.

Next, add garlic and red pepper flakes. Cook until fragrant. About 1 minute.

Add remaining olive oil and sausage. Using a wooden spoon, break up the sausage and cook until browned.

Add escarole and cook until wilted, 1 – 2 minutes.

Season with salt and pepper.

Add stock and beans to the pot. Increase heat to medium-high. Bring to a boil. Stirring occasionally, mash some of the beans to thicken the soup.

Reduce heat. Simmer for 15 minutes. Add fresh lemon juice.

Garnish with Parmesan.

You can substitute Cannellini or Navy beans for the Great Northern beans.