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1
Place the beans in cold water to cover by about 3 inches.
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2
Soak for 8 hours or overnight, refrigerated.
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3
Drain well and set aside.
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4
Combine the whole garlic clove, thyme, peppercorns, and bay leaf in a cheesecloth bag.
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5
Tie the bag closed and set aside.
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6
Place the bacon in a large saucepan over medium heat and saute for about 7 minutes or until the fat has rendered out and the bacon is crisp.
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7
Drain off all but 1 tablespoon of the fat.
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8
Add the onion, carrot, leek, and celery and saute for about 5 minutes or until the vegetables are soft but have not taken on any color.
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9
Add the reserved soaked beans and cheesecloth bag along with the stock or broth and bring to a boil.
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10
Season, to taste, with salt and pepper.
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11
Lower the heat and simmer, stirring frequently, for about 1 1/2 hours or until the beans are very tender.
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12
Heat the olive oil in a large saute pan over medium heat.
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13
Add the minced garlic and saute for 1 minute.
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14
Add the escarole and saute for about 4 minutes or until the escarole is wilted.
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15
Add the escarole to the soup.
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16
Taste and adjust the seasoning with salt and, if using, crushed red pepper.
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17
Serve hot with Dad's Sausage Bread, if desired.
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18
Heat the water, olive oil and honey in a small saucepan over low heat to 115 degrees.
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19
Set aside and keep warm.
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20
Combine flour, yeast and salt in a large mixing bowl.
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21
Slowly drizzle water mixture over the flour, blending the liquid in with a wooden spoon.
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22
If the dough is too sticky to handle, add additional flour, 1/4 cup at time.
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23
Place the dough on a clean surface and knead for about 10 minutes.
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24
Cut the dough into 3 equal pieces and form each piece into a loaf shape.
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25
Cover and allow to rise for about 1 hour or until loaves have doubled in size.
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26
While the dough is rising, place the sausage and black pepper in a nonstick saute pan over medium heat.
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27
Cook, stirring frequently, for about 10 minutes or until nicely browned.
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28
Drain off excess fat; place the sausage on a triple layer of paper towel to drain thoroughly.
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29
Place 2 of the eggs in a small bowl and whisk to combine.
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30
Set aside.
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31
Place remaining egg in another small bowl and whisk to blend.
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32
Set aside.
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33
Combine the sausage with the mozzarella, Parmesan cheese and parsley.
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34
Add the 2 beaten eggs and mix to combine well.
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35
Set aside.
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36
Cut into but not through each loaf of dough, lengthwise, and open up each half.
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37
Place an equal portion of the sausage mixture down the center of each loaf.
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38
Pull the sides up and over the sausage to encase it, working the dough closed.
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39
Place the loaves, seam side down, on a greased cookie sheet or pizza stone.
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40
Cover and let rise for 20 minutes.
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41
Preheat oven to 375 degrees.
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42
Using a pastry brush, lightly coat each loaf with remaining beaten egg.
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43
Place in the preheated oven and bake for about 45 minutes or until golden brown.
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44
Remove from the oven and allow to rest for at least 10 minutes before cutting.
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45
Serve warm.
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46
Cook?s Note: The soup can be made up to 3 days in advance.
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47
Store, covered and refrigerated.
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48
Reheat before serving.
