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Bean Soup with Pasta and Escarole

Ready In: 20 Minutes

Prep Time: 10 Minutes

Cook Time: 25 Minutes

Serves 4

Put the stock in a wide saucepan or deep skillet over high heat, cover, and bring to a boil.
Put the sausages in a large, heavy skillet. Add 1/2 cup hot tap water, cover, and put over high heat. Cook for about 4 minutes, depending on the thickness of the sausages. Uncover and cook for about 4 minutes longer, until the water evaporates and the sausages are lightly browned and have no pink in the center. Turn the sausages once or twice to brown evenly.
Cut and discard the bottom 1/2 inch from the escarole. Cut the remainder crosswise into 1/2-inch-wide strips. Wash the escarole and drain.
As soon as the stock comes to a boil, add the pasta and salt. Stir, cover, and return to a boil. Add the escarole to the soup.
Rinse the beans, drain briefly and add to the soup.
Cut the cooked sausage crosswise into 1/2-inch-wide rounds and add to the soup with salt and pepper to taste.
Cook on mediuim for 15 minutes. Add the cheese and stir.
Serve in soup plates garnished with additional pepper.