Escarole, Bean, and Sausage Soup with Parmesan Cheese

Escarole, Bean, and Sausage Soup with Parmesan Cheese Recipe
Photo: John Autry; Styling: Leigh Ann Ross
Escarole has a milder flavor than endive but still offers a slight bitterness that is balanced by the creamy beans and sweet sausage.

Yield:

4 servings (serving size: about 1 1/4 cups soup and 1 1/2 teaspoons cheese)
Total time: 20 Minutes

Recipe from

Cooking Light

Recipe Time

Total: 20 Minutes

Nutritional Information

Calories 230
Fat 4.6 g
Satfat 2.6 g
Monofat 1.7 g
Polyfat 0.3 g
Protein 17.9 g
Carbohydrate 15.5 g
Fiber 4.7 g
Cholesterol 49 mg
Iron 1.3 mg
Sodium 624 mg
Calcium 87 mg

Ingredients

2 teaspoons extra-virgin olive oil
1 cup prechopped onion
1/2 cup thinly sliced fennel bulb
1 tablespoon minced garlic
3 (3.2-ounce) links sweet turkey Italian sausage, casings removed
2 cups fat-free, lower-sodium chicken broth
1 cup water
1 (15-ounce) can no-salt-added cannellini beans or other white beans, rinsed and drained
4 cups chopped escarole
2 tablespoons grated Parmesan cheese

Preparation

1. Heat a large saucepan over medium-high heat. Add olive oil to pan; swirl to coat. Add onion, fennel bulb, garlic, and sausage; cook 7 minutes or until sausage is browned, stirring frequently to crumble. Add broth, 1 cup water, and beans. Cover; bring to a boil, and cook 5 minutes, stirring occasionally. Stir in escarole; cook 4 minutes or until escarole wilts. Divide soup evenly among 4 bowls; sprinkle with Parmesan cheese.

David Bonom,

Cooking Light

March 2011
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