Escarole, Bean, and Sausage Soup with Parmesan Cheese

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:
Recipe from Cooking Light

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Recipe Time

Total: 20 Minutes

Nutritional Information

Amount per serving
  • Calories: 230
  • Fat: 4.6g
  • Saturated fat: 2.6g
  • Monounsaturated fat: 1.7g
  • Polyunsaturated fat: 0.3g
  • Protein: 17.9g
  • Carbohydrate: 15.5g
  • Fiber: 4.7g
  • Cholesterol: 49mg
  • Iron: 1.3mg
  • Sodium: 624mg
  • Calcium: 87mg

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. 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.
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Escarole, Bean, and Sausage Soup with Parmesan Cheese Recipe at a Glance
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