ESCAROLE, BEAN AND SAUSAGE SOUP

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Escarole, Bean and Sausage Soup image

Provided by Dawn Murray

Categories     Soup/Stew     Bean     Leafy Green     Quick & Easy     Low/No Sugar     Sausage     Winter     Bon Appétit

Yield Serves 6

Number Of Ingredients 7

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

Steps:

  • 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.

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