Search Recipes
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
