This hearty one-pot meal's got all the good, cozy ingredients you crave on a crisp night.

Rachael Ray
This recipe originally appeared in our Harvest 2020 issue. Get the magazine here.

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Credit: Photography by Christopher Testani

Recipe Summary

Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a large soup pot or Dutch oven over medium-high. Add the EVOO, two turns of the pan. When the oil shimmers, add the sausage. Cook, stirring often, breaking up the sausage with a spoon, until the meat is browned, about 8 minutes. Add the fennel, celery, onion, garlic, and crushed red pepper. Season with salt and pepper. Partially cover the pot and cook, stirring often, until the onion and fennel soften, 5 to 6 minutes. Add the escarole; stir until it wilts, about 1 minute. Stir in the stock, beans, Parm rind, and nutmeg. Let the soup simmer until slightly thickened, about 10 minutes. Remove the Parm rind before serving.

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