1. In a soup pot, heat the olive oil over medium-high heat. 2. Add the sausage and cook until browned, about 5 minutes. 3. Add the onion and cook until softened, about 2 minutes, then stir in the garlic and cook for 1 minute. 4. Add the beans and escarole; season with salt, pepper and a little nutmeg. 5. Add the chicken stock and 2 cups water, cover and bring to a boil. 6. Uncover the pot, stir in the pasta, lower the heat and cook until the pasta is al dente, 6-7 minutes. 7. Remove from the heat and stir in the lemon peel. 8. Top with lots of cheese. ---------------------------------------------------------------------------
Nutrition
Ingredients
