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Escarole Soup Recipe

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This recipe for Escarole Soup, by , is from The MELS Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Saavedra Family

Category:
Category:

Ingredients:  
Ingredients:  
2 Heads of Escarole
4 Medium size cloves of garlic
Little Olive Oil
6 Sausages decased (6 hot) or (3 hot/3 sweet)
Large can of White Beans
2 containers of Chicken Broth
Parsley flakes
Salt & pepper

Directions:
Directions:
In a large sauce pot, over a medium flame add the olive oil, the decased sausages and break up into small chunks then add the garlic until the sausages brown.

In the meantime separately wash the Escarole, pat dry and rip into pieces and add to the pot, add a little salt & pepper and cover until softened, stirring occasionally so the sausages do not burn.

When the leaves are withered add the Chicken broth, can of drained beans and parsley flakes, stir. Cover until the soup boils, stirring occasionally about 15 minutes.

Serve soup over short pasta (Ditalini) and add parmesan cheese on top.

 

 

 

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