Name: Escarole, Bean and Sausage Soup
Yield: Serves 6
Ingredients: 2 tablespoons olive oil; 3/4 pound kielbasa sausage, diced; 4 large garlic cloves, chopped; 1 large head escarole, coarsely chopped; 3 14 1/2-ounce cans low-salt chicken broth; 1 15-ounce can cannellini (white kidney beans); Grated Parmesan cheese

Here's a hearty main-course soup perfect for a simple winter dinner. The chopped escarole fills a large bowl but wilts considerably when cooked.

Recipe information

Yield
Serves 6

Ingredients

2 tablespoons olive oil

3/4 pound kielbasa sausage, diced

4 large garlic cloves, chopped

1 large head escarole, coarsely chopped

3 14 1/2-ounce cans low-salt chicken broth

1 15-ounce can cannellini (white kidney beans)

Grated Parmesan cheese

Preparation

Heat oil in heavy large Dutch oven over medium-high heat. Add sausage and garlic and sauté until sausage is lightly browned, about 8 minutes. Add escarole and toss until wilted, about 5 minutes. Add broth and cannellini with their juices. Simmer until flavors blend and soup thickens slightly, about 20 minutes. Season to taste with salt and pepper. Ladle soup into bowls. Serve with Parmesan cheese.

TagsSoup Soup/Stew Sausage Meat Escarole Chicory Leafy Greens Vegetable Cannellini Bean White Bean Bean and Legume Main Dinner Lunch Gluten Free Nut Free Easy Simmer Bon Appétit

Recipe notes

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