Options

Format:
Include:
PRINT
See more
Community Recipe
from [carolafallon]
Sausage & Escarole Soup

Sausage & Escarole Soup

Not too spicy. Pat like this a lot

  • Yield: 6 servings

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. 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. Reduce heat to medium. Add onion and carrots. Cook 5 minutes. Stir in garlic, red pepper flakes and escarole. Cook, stirring, 2 minutes.

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

Go to full version of

Sausage & Escarole Soup recipe

advertisement