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Escarole & Bean Soup Recipe

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This recipe for Escarole & Bean Soup is from for the LOVE OF COOKING!, 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:  
1 lg. head escarole, washed thoroughly and chopped into bite size pieces
½ lb. Italian sausage, mild or hot, casings removed and meat crumbled
¼ c. olive oil
1 lg. onion, diced
¼ c. chopped fresh garlic
½ tsp. salt (optional)
½ tsp. black or red pepper
2 tsp. oregano
1 (14) oz. can chicken broth
¼ c. grated Romano cheese
1 can white beans (Cannellini, Navy, or Great Northern)

Directions:
Directions:
Heat olive oil in bottom of large soup pot. Add sausage and brown, chopping it up with a wooden spoon as it cooks. Add onions and garlic and sauté until onions are opaque. Add salt, pepper, oregano and chicken broth and stir well, scraping brown bits off bottom of pot. Add escarole, cover and simmer until tender. Add grated cheese and beans, stir; if soup is too thick add additional chicken broth until of proper consistency. Heat to a simmer, test for doneness. Serve hot in soup plate with crusty bread and topped with additional grated cheese.

Personal Notes:
Personal Notes:
You can also use Swiss Chard to make this, although the true Italian way is with escarole. You can also toss in some diced potatoes if you like.

 

 

 

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