Sausage and Escarole Soup
Recipe from
Swanson Broth & Stock
The aroma of cooking sausage, onion and garlic is only a hint of the deeply satisfying taste of this hearty, comforting escarole soup.
Servings:
6
Prep Time:
1 hr
Total Time:
2 hrs 45 mins
Ingredients
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1 cupuncooked dried navy beanssee savings
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1 lb.sweet Italian pork sausage, casing removedsee savings
-
1large onion, thinly sliced (about 1 cup)see savings
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2 clovesgarlic, thinly slicedsee savings
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6 cupsSwanson® Chicken Broth (Regular, Natural Goodness or Certified Organic)see savings
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1head escarole (about 1 pound), chopped (about 8 cups)see savings
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Grated Parmesan cheesesee savings
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Freshly ground black peppersee savings
Directions
1.
Soak the beans according to the package directions. Drain.
2.
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.
3.
Add the onion to the saucepot and cook for 2 minutes. Add the garlic and cook for 30 seconds.
4.
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.
5.
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 black pepper.
Tip:
Escarole is a variety of endive, which grows in a flat head with broad, white ribs that have slightly curly green leaves. Remove the core and trim tough stems. Rinse well under cold running water and pat dry with paper towels.
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