Sausage, Escarole, & White Bean Soup

I fell in love with the idea of this soup the minute my friend Dane sent me a snapchat of his dinner. I immediately asked for the recipe and am making it on this frigid, winter night! The creaminess of the cannelloni beans with the sausage and the freshness of the escarole make it a delicious, comforting feast. It's also very easy to make. Give it a try! Enjoy :)

Sausage, Escarole, and White Bean Soup

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Prep time: 15 minutes           Cook time: 45 minutes

Ingredients:

• 1 lb italian sausage, crumbled out of the casing
• 29 oz can white cannelloni beans
• 1/4 large vidalia onion, chopped
• 3 cloves garlic, minced
• 1 carrot, finely chopped
• 1 stalk celery, finely chopped
• 1 cup cherry tomatoes
• 1 bag cleaned and chopped escarole
• 4 tbsp olive oil
• 1/2 tsp tomato paste
• 4 cups chicken broth
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp red pepper flakes
• salt and pepper 

1. Sweat onions and garlic in olive oil. Add sausage and cook until browned, stirring frequently.
2. Add all of the other ingredients and bring to a boil. Then simmer for about 30 minutes.
3. Garnish with grated Romano cheese and drizzle with olive oil.