“Spaghetti can be eaten most successfully if you inhale it like a vacuum cleaner.”
Sophia Loren

There has been a bit of a cooling-off change in the weather then back to unseasonably warm 80′ ish temps for Halloween, crazy, but welcome after a hot summer and so perfect for an Italian Sunday dinner that needs not be complicated sometimes… The simpler the better as in a classic sausage and bean soup night where a crusty loaf of warm bread or rolls is just what the chilly weather dictates for a comfort food dinner.

I had it in me to make a “new to me” sausage with 3 or 4 basic ingredients a nice sharp provolone cheese, fresh spinach, salt, pepper, and a great mix of pork to grind with pinches of Calabrian pepper flakes into skinny links, but laziness took over once again and I simply ground and packaged up the sausage blend into 1 pound packages for many uses later… Thinking that the sausage patties would be more bland than my usual grind I was pleasantly surprised at the wonderful flavor, especially with the escarole and bean dish. There are many recipes out there, from chef’s and family recipes so I glanced at several and incorporated many suggestions along with my own until I was satisfied with the flavor. Below find a link to Giada’s recipe…

I added vegetable broth to mine, substituted freshly cooked flageolet beans for cannellini beans, and added some homemade sausage seasoning and a special Italian salt seasoning mix…

https://www.foodnetwork.com/recipes/giada-de-laurentiis/escarole-and-bean-soup-recipe-1914906