Sausage, Escarole and White Bean Ragout |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Flavorful sausage and bold escarole are filling additions to this French-accented stew from Dec 2006 Cooking Light. Super easy to make. Substitute mustard greens to mimic the bitter flavor of escarole, or use spinach for milder flavor (I found spinach too bland and think escarole gives just the right punch). Serve with a crusty baguette or rolls. Ingredients:
12 ounces sweet italian turkey sausage |
cooking spray |
1 cup onion, chopped |
1 cup red potatoes, peeled and cubed (about 6 oz.) |
1/3 cup chardonnay wine or 1/3 cup other dry white wine |
1 tablespoon garlic, minced |
1 (16 ounce) can cannellini beans or 1 (16 ounce) can other white beans, rinsed and drained |
1 (14 ounce) can reduced-sodium fat-free chicken broth |
4 cups escarole, sliced (about 4 oz.) |
1 teaspoon fresh rosemary, chopped |
2 tablespoons parmesan cheese, grated |
Directions:
1. Heat a large nonstick skillet with high sides over medium-high heat. Coat pan with cooking spray.
2. If you prefer crumbled sausage, remove casings. Add sausage and onion to pan, and cook 4 minutes or until sausage browns, stirring to crumble.
3. If you prefer sausage slices, cook whole sausages in a little water until almost firm. Slice sausages and return to pan with onion and cook until onion is lightly browned and no pink remains in sausage.
4. Stir in potatoes, wine, garlic, beans and chicken broth; return to simmer. Cover and cook 7 minutes.
5. Stir in escarole and rosemary, and cook for 4 minutes or until the escarole wilts, stirring occasionally.
6. Ladle 1 1/4 cups soup into each of 4 shallow bowls, and sprinkle each serving evenly with 1 1/2 teaspoons cheese.
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