Sausage & Escarole Soup
The aroma of cooking sausage, onion and garlic is only a hint of the deeply satisfying taste of this hearty, comforting escarole soup.
Ingredients
1 cup uncooked dried navy beans1 pound sweet Italian pork sausage, casing removed1 large onion, thinly sliced (about 1 cup)2 cloves garlic, thinly sliced6 cups Swanson® Chicken Broth1 head escarole(about 1 pound), chopped (about 8 cups)2 tablespoons grated Parmesan cheese
Instructions
Soak the beans according to the package directions. Drain.Cook the sausage in a 6-quart saucepot over medium-high heat until it's well browned, stirring often to separate meat. Remove the sausage from the saucepot with a slotted spoon. Add the onion to the saucepot and cook for 2 minutes. Add the garlic and cook for 30 seconds.Stir the broth and beans in the saucepot. Heat to a boil. Reduce the heat to low. Cover and cook for 1 hour and 30 minutes or until the beans are tender.Return the sausage to the saucepot and add the escarole. Cover and cook for 5 minutes or until the escarole is tender. Serve with the cheese and freshly ground black pepper.
Sausage & Escarole Soup
The aroma of cooking sausage, onion and garlic is only a hint of the deeply satisfying taste of this hearty, comforting escarole soup.
Directions
Print
Soak the beans according to the package directions. Drain.Cook the sausage in a 6-quart saucepot over medium-high heat until it's well browned, stirring often to separate meat. Remove the sausage from the saucepot with a slotted spoon. Add the onion to the saucepot and cook for 2 minutes. Add the garlic and cook for 30 seconds.Stir the broth and beans in the saucepot. Heat to a boil. Reduce the heat to low. Cover and cook for 1 hour and 30 minutes or until the beans are tender.Return the sausage to the saucepot and add the escarole. Cover and cook for 5 minutes or until the escarole is tender. Serve with the cheese and freshly ground black pepper.
Ingredients
1 cup uncooked dried navy beans1 pound sweet Italian pork sausage, casing removed1 large onion, thinly sliced (about 1 cup)2 cloves garlic, thinly sliced6 cups Swanson® Chicken Broth1 head escarole(about 1 pound), chopped (about 8 cups)2 tablespoons grated Parmesan cheese
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