Escarole & White Bean Stew 


4 tbsp. Olive Oil

4 lb. Gardein™ Sliced Italian Saus’age    (7426710139)

6 cloves Garlic, chopped

1 #10 (108 oz.) can Cannellini Beans,     drained (reserve 2 c. liquid)

½ c. Flat-Leaf Parsley, roughly chopped

2 pinches Crushed Red Pepper Flakes

Kosher Salt & Freshly Ground Black Pepper to taste

3 qt. Vegetable Stock

4 lb. Escarole, thinly sliced

1 10 oz. piece Pecorino Romano*, ½ thinly sliced, ½ finely grated





1. Heat oil in a large heavy pan. Brown the Gardein™ Sliced Italian Saus’age on both sides over high heat.

2. Reduce heat to medium-low, add garlic and cook for 30 seconds.

3. Add beans and 2 c. reserved bean liquid, increase heat to medium-high, and cook 5-7 minutes until hot.

4. Add parsley, pepper flakes, and salt and pepper to taste. Reduce heat to medium-low and simmer briefly.

5. In a separate large pot, bring stock to a boil. Add escarole to stock, reduce heat to medium-low, and add sliced Pecorino Romano. Simmer 4-5 minutes until escarole is completely wilted.

6. Stir escarole mixture into bean mixture. Cook, partially covered, until slightly thickened (about 1 hour). Serve with grated Pecorino Romano*.

Servings: 12 - 15


‚Äč*Substitute vegan option if desired.