Rating: 4.5 stars
9 Ratings
  • 5 star values: 6
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

Escarole has a milder flavor than endive but still offers a slight bitterness that is balanced by the creamy beans and sweet sausage.

David Bonom
Recipe by Cooking Light March 2011

Gallery

Credit: John Autry; Styling: Leigh Ann Ross

Recipe Summary

total:
20 mins
Yield:
4 servings (serving size: about 1 1/4 cups soup and 1 1/2 teaspoons cheese)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

230 calories; fat 4.6g; saturated fat 2.6g; mono fat 1.7g; poly fat 0.3g; protein 17.9g; carbohydrates 15.5g; fiber 4.7g; cholesterol 49mg; iron 1.3mg; sodium 624mg; calcium 87mg.
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