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Ingredients

• Soup:
• 1 Tablespoon olive oil
• 1 medium onion, sliced
• 4 large garlic cloves, roughly chopped
• 3 plum tomatoes, diced
• ¼ tsp red pepper flakes
• 1 pound escarole, chopped
• ½ cup white wine
• Freshly squeezed juice of one lemon
• 1 quart chicken stock
• 2, 15.5 oz cans cannellini beans
• 4 oz/ 1 cup Spanish chorizo sausage (cured smoked pork sausage), remove casing, slice sausage in half length-wise and cut into half- moon shapes.
• Leaves stripped from 2 sprigs of thyme
• Salt and pepper to taste
• Croutons:
• About ½ loaf Italian, French, or other crusty-type bread, sliced and cut into ½ inch cubes.
• ½ cup (or more as needed) grated Parmigiano Reggiano cheese, plus extra peeled with a vegetable peeler in strips to garnish top of soup (optional).

Description

Hearty And Full Of Flavor, With A Little Kick. Preheat Oven To 350 Degrees. Heat Olive Oil In A Large Pot Over Medium Heat; Add Onions And Cook Until Translucent. Next, Add Tomato,…

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