Sausage & Escarole Soup

Ingredients

• 3/4 lb sweet Italian sausage, casing removed
• 1/2 large onion, diced
• 6 carrots, peeled and diced
• 2 cloves garlic, sliced
• 1/4 teaspoon red pepper flakes
• 1 head escarole, trimmed, chopped and rinsed
• 48 ounces light chicken broth
• 1 can Cannelini beans, drained and rinsed
• Parmesan cheese, for serving

Preparation

1. 1. Heat a large pot (not nonstick). Crumble in sausage. Cook, stirring, 5 minutes, until browned, breaking apart large pieces. Remove to a plate with a slotted spoon.
2. 2. Reduce heat to medium. Add onion and carrots. Cook 5 minutes. Stir in garlic, red pepper flakes and escarole. Cook, stirring, 2 minutes.


3. 3. Pour in chicken broth and bring to a simmer over high heat. Reduce heat to retain simmer and cook 20 minutes. Return sausage to pot along with drained beans. Heat through. Serve spinkled with Par. cheese, if desired