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Escarole, Bean and Sausage Soup Recipe

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This recipe for Escarole, Bean and Sausage Soup is from The da Silva Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
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
Directions:
Directions:
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.
Number Of Servings:
Number Of Servings:
6

 

 

 

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