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Escarole and Sausage Soup

Ingredients

  • 2 Tbsp. olive oil
  • 12 oz. diced sausage
  • 4 large cloves garlic, chopped
  • 1 large head escarole, coarsely chopped
  • 3 cans (14-1/2 oz. each) reduced sodium chicken broth
  • 1 can (15 oz.) cannellini beans, drained
  • Grated Parmesan cheese (optional)

Directions

  • 1. Cook sausage and garlic in oil in large saucepot on medium heat 6 minutes.
  • 2. Stir in escarole. Cook 3 minutes. Add broth and beans. Bring to boiling; reduce heat to medium-low. Simmer 8 minutes.
  • 3. Divide mixture between 6 bowls. Garnish with cheese and serve.
  • Nutritional information per serving: Calories 329; Total Fat 21g; Saturated Fat 8g;
  • Trans. Fat 0g; Cholesterol 38mg; Sodium 907mg; Total Carbohydrate 18g; Dietary Fiber 6g;
  • Total Sugars 2g; Protein 18g

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