Sausage & Cannellini Bean Soup |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Hereâs my reproduction of a dish from a famous Chicago eatery. We think it rivals the original. I usually cook this at least once a week. Itâs a tasty way to keep my lunchbox full of healthy options. âMarilyn McGinnis, Peoria, AZ Ingredients:
3 italian turkey sausage links (4 ounces each), casings removed |
1 medium onion, chopped |
2 garlic cloves, minced |
1 can (15 ounces) cannellini or white kidney beans, rinsed and drained |
1 can (14-1/2 ounces) reduced-sodium chicken broth |
1 cup water |
1/4 cup white wine or additional reduced-sodium chicken broth |
1/4 teaspoon pepper |
1 bunch escarole or spinach, chopped |
4 teaspoons shredded parmesan cheese |
Directions:
1. Cook the sausage and onion in a large saucepan over medium heat until meat is no longer pink; drain. Add garlic; cook 1 minute longer.
2. Stir in the beans, broth, water, wine and pepper. Bring to a boil. Add escarole; heat through. Sprinkle with cheese. Yield: 4 servings.
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