Sausage and Escarole Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
3/4 lb sweet italian sausage, casings removed |
1/2 large onion diced |
3 carrots peeled and diced |
2 cloves garlic sliced |
1/4 teaspoon red pepper flakes |
1 head escarole trimmed and chopped |
48 ounces fat free chicken broth |
1 can cannelli beans drained and rinsed |
parmesan cheese for serving |
Directions:
1. Heat a large pot (not nonstick) over medium-high heat. Crumble in sausage. Cook, stirring 5 minutes, until browned, breaking apart large pieces with a wooden spoon. 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. Cook 20 minutes. Return sausage to pot along with drained beans. Heat through. Serve sprinkled with Parmesan.
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