Bean, sausage & escarole soup

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 1

Ingredients:

5 mild italian style sausage casings removed or 1/2 - 3/4 lbs bulk italian sausage

1 large yellow onion coarsely chopped

4 clove(s) garlic finely minced

2 carrots peeled and cut into 1/2 inch rounds

2 celery stalks rinsed and cut into 1/2 inch chunks

2 tablespoon(s) butter

2 tablespoon(s) olive oil

4 can(s) northern white beans drained

8 cup(s) chicken stock

1 1/2 cup(s) diced tomato (one) can

2 cup(s) roughly chopped escarole (or mustard or collard greens)

salt and pepper to taste

1 cup(s) parmesan cheese freshly grated

Directions:

1. Directions:
2. Melt butter and oil in a heavy stockpot over medium high heat. Add sausage and break up the meat into a crumble using a metal spatula. Add Carrots, onions, celery and garlic. Saute 4-6 minutes to soften the vegetables
3. Add Stock, beans and the diced tomatoes. Bring to a boil. Reduce heat, cover and let simmer 15 minutes.
4. Remove lid, increase heat to high and bring mixture to a boil. Add the chopped escarole and boil 5 minutes.
5. Season with salt and pepper.
6. Ladle soup into bowls and garnish with a generous helping of Parmesan cheese. Pass hot crusty french bread at the table.

By RecipeOfHealth.com