Sausage with Beans and Escarole

Sausage with Beans and EscaroleRecipe

6 Servings

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12 ounces chicken sausage with Mediterranean seasonings, cut into 1/4-inch rounds
1 15-oz. can cannellini beans, drained and rinsed
1 15-oz. can garbanzo beans, drained and rinsed
1 28-oz. can whole tomatoes, drained and chopped
1 1/2 cups canned low-sodium chicken broth
1 bay leaf
1 teaspoon dried thyme
1/4 teaspoon crushed red pepper
1 small head escarole, chopped
1/4 cup coarsely grated Parmesan
2 tablespoons chopped fresh parsley
Salt and pepper


Prep: 10 Minutes
Cook: 4 Hours

Combine sausage, beans, tomatoes, broth, bay leaf, thyme and red pepper in slow cooker and cook on low heat setting for 4 hours.

Stir in escarole and cook an additional 5 to 8 minutes, until just wilted. Stir in Parmesan and parsley. Season to taste with salt and pepper and serve.

Created date

July 2008

Nutritional Information

Calories 285
Fat 10 g
Satfat 3 g
Protein 20 g
Carbohydrate 30 g
Fiber 10 g
Cholesterol 47 mg
Sodium 413 mg