Best Italian Greens and Beans Recipe: Sausage and Parmesan
If you’re on the hunt for a delicious, easy-to-make recipe that screams comfort food and Italian flair, look no further! Our Best Italian Greens and Beans Recipe with Sausage and Parmesan checks all the boxes. This dish is not only bursting with flavor but also a breeze to prepare, making it perfect for busy weeknights or lazy weekends. Plus, it uses only one pot, which means minimal cleanup and maximum enjoyment.
Growing up, this classic Italian recipe was one I particularly looked forward to. It’s a delicious dish that requires little preparation and is big on flavor.
Why You’ll Love This Recipe
- Simplicity at Its Best: This hearty side dish is straightforward to follow, making it ideal for novice cooks and seasoned chefs looking for a quick meal with wonderful flavor.
- One-Pot Wonder: The best part is that fewer dishes to wash means more time to relax and enjoy your meal.
- Next-Day Deliciousness: This dish tastes even better the next day as the flavors meld together, making leftovers something to look forward to.
- Versatile and Customizable: Whether you use garden-fresh kale, swiss chard or escarole, white beans or chickpeas, or add onions or mushrooms, this recipe is highly adaptable to your taste and available ingredients.
Ingredients You’ll Need to Make This Italian Comfort Food
As in many an Italian household, most of the ingredients needed may already be in your pantry.
- 1 lb Italian sausage (mild or spicy, your choice)
- 1 large onion, diced (optional)
- 3 garlic cloves, minced
- 1 can (15 oz) cannellini beans or chickpeas, drained and rinsed
- 4 cups chicken broth (veggie broth may be substituted for a vegan version)
- 1 bunch fresh kale or escarole, chopped
- 1 cup sliced mushrooms (optional)
- 1 cup grated Parmesan cheese
- Salt and pepper to taste
- Olive oil for sautéing
- Salt and Black Pepper for seasoning
Let’s Get Cooking!
Step 1: Prepare Your Ingredients
First things first, gather all your ingredients. This will make the cooking process smooth and enjoyable. If you’re using garden-fresh leafy greens such as kale or escarole, give it a good wash and chop it into bite-sized and small pieces.
I de-vein my large kale leaves removing the center, adding to the tenderness of the dish.
Step 2: Sauté the Sausage
In a large pot, heat a drizzle of olive oil over medium heat. Add the sausage, breaking it up with a spoon as it cooks. Sauté until it’s browned and cooked through, then remove it from the pot and set it aside. If there’s excess grease, drain it, leaving just enough to cook the onions if adding them.
Step 3: Add the Aromatics
In the same pot, on low heat, add the diced onion (optional). Cook until it’s soft and translucent, about 5 minutes. Then, add the minced garlic and cook for another minute, until fragrant and golden brown. (Do not overcook the garlic or it will leave a bitter flavor) If you’re adding mushrooms, now’s the time to toss them in and cook until they’re tender and their juices have evaporated.
Step 4: Combine the Beans and Broth
Return the sausage to the pot and add the creamy cannellini beans or chickpeas. Pour in the chicken broth, and bring the mixture to a simmer. Let it cook for about 10 minutes to allow the flavors of this classic Italian dish to meld together.
Step 5: Incorporate the Greens
Now, add your chopped kale or escarole (broccoli rabe is another option) to the large skillet or pot. Stir well to combine, and cook on medium-high heat until the greens are wilted and tender, about 5-7 minutes. Season with salt and pepper to taste. Chili flakes may be used for some zing.
Step 6: Finish with Parmesan
Once your greens are perfectly tender and the garlicky broth is flavorful, it’s time to add the final touch. Stir in the grated Parmesan cheese, allowing it to melt into the soup and create a creamy, delicious finish.
Step 7: Serve and Enjoy
Your Best Italian Greens and Beans Recipe with Sausage and Parmesan is ready to be served! Ladle it into bowls and garnish with extra Parmesan if desired. Serve it with a side of crusty Italian bread to soak up all the delicious broth.
Tips and Variations
- Make It Your Own: Feel free to experiment with different types of sausage, such as turkey or chicken sausage for a lighter version.
- Add More Veggies: This dish is incredibly versatile. Try adding diced tomatoes, bell peppers, or zucchini for extra color and nutrition.
- Spice It Up: If you like a bit of heat, sprinkle in some red pepper flakes along with the garlic.
- Vegetarian Option: For a vegetarian version, omit the sausage and use vegetable broth instead of chicken broth. Add extra beans or a plant-based sausage alternative for protein.
Best Italian Greens and Beans Recipe: Sausage and Parmesan
Ingredients
- 1 lb Italian sausage
- 1 large Onion Optional
- 3 cloves Garlic Minced
- 1 can Cannellini Beans or Chickpeas Drained and rinced
- 4 cups Chicken Broth or Vegetable Broth
- 1 large Bunch of Kale or Escarole
- 1 cup Sliced Mushrooms Optional
- 1 cup Grated parmesan
- Oregano, Salt and Black Pepper to taste
- Olive Oil for sauteeing
Instructions
- Step 1: Prepare Your IngredientsFirst things first, gather all your ingredients. This will make the cooking process smooth and enjoyable. If you’re using garden-fresh leafy greens such as kale or escarole, give it a good wash and chop it into bite-sized and small pieces.
- Step 2: Sauté the SausageIn a large pot, heat a drizzle of olive oil over medium heat. Add the sausage, breaking it up with a spoon as it cooks. Sauté until it’s browned and cooked through, then remove it from the pot and set it aside. If there’s excess grease, drain it, leaving just enough to cook the onions if adding them.
- Step 3: Add the AromaticsIn the same pot, on low heat, add the diced onion (optional). Cook until it’s soft and translucent, about 5 minutes. Then, add the minced garlic and cook for another minute, until fragrant and golden brown. (Do not overcook the garlic or it will leave a bitter flavor) If you’re adding mushrooms, now’s the time to toss them in and cook until they’re tender and their juices have evaporated.
- Step 4: Combine the Beans and BrothReturn the sausage to the pot and add the creamy cannellini beans or chickpeas. Pour in the chicken broth, and bring the mixture to a simmer. Let it cook for about 10 minutes to allow the flavors of this classic Italian dish to meld together.
- Step 5: Incorporate the GreensNow, add your chopped kale or escarole (broccoli rabe is another option) to the large skillet or pot. Stir well to combine, and cook on medium-high heat until the greens are wilted and tender, about 5-7 minutes. Season with salt and pepper to taste. Chili flakes may be used for some zing.
- Step 6: Finish with ParmesanOnce your greens are perfectly tender and the garlicky broth is flavorful, it’s time to add the final touch. Stir in the grated Parmesan cheese, allowing it to melt into the soup and create a creamy, delicious finish.
- Step 7: Serve and EnjoyYour Best Italian Greens and Beans Recipe with Sausage and Parmesan is ready to be served! Ladle it into bowls and garnish with extra Parmesan if desired. Serve it with a side of crusty Italian bread to soak up all the delicious broth.
The Joy of Next-Day Leftovers
One of the best things about this recipe is how delicious it is the next day. The flavors continue to develop, making the soup even more satisfying. Store any leftovers in an airtight container in the refrigerator, and simply reheat on the stove or in the microwave when you’re ready to enjoy it again. Be sure to save a hunk of crusty bread for the next day!
Italian comfort food has never tasted so good!
Whether using garden-fresh kale or escarole, adding onions or mushrooms, this Italian Greens and Beans Recipe with Sausage and Parmesan is a surefire hit. It’s a comforting, hearty dish that uses simple ingredients, is easy to make, easy to clean up, and even easier to fall in love with. The perfect ending to this main dish is with a bowl of Italian lemon ice. Enjoy!
