Escarole, Bean, and Sausage Soup with Parmesan Cheese |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Escarole has a milder flavor than endive but still offers a slight bitterness that is balanced by the creamy beans and sweet sausage. Ingredients:
2 teaspoons extra-virgin olive oil |
1 cup prechopped onion |
1/2 cup thinly sliced fennel bulb |
1 tablespoon minced garlic |
3 (3.2-ounce) links sweet turkey italian sausage, casings removed |
2 cups fat-free, lower-sodium chicken broth |
1 cup water |
1 (15-ounce) can no-salt-added cannellini beans or other white beans, rinsed and drained |
4 cups chopped escarole |
2 tablespoons grated parmesan cheese |
Directions:
1. 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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