Sausage, Beans, and Greens
Recipe from
Better Homes and Gardens
Escarole, a type of endive, is typically used in salads, but it makes a great addition to this hearty one-pot dish.
Servings:
Makes 4 servings.
Total Time:
25 mins
Ingredients
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1/2 poundhot or mild fresh Italian sausage links, bias-sliced into 1/2-inch piecessee savings
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1/2 cupchopped onionsee savings
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2 19-ounce canswhite kidney beans (cannellini), drained and rinsedsee savings
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2 cupscoarsely chopped escarole or spinachsee savings
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3/4 cupreduced-sodium chicken brothsee savings
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1/4 cupdry white wine or reduced-sodium chicken brothsee savings
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2 tablespoonssnipped fresh thyme or 1 teaspoon dried thyme, crushedsee savings
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1/4 cupfinely shredded Parmesan cheese (optional)see savings
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Directions
1.
In a large saucepan cook Italian sausage and onion over medium heat about 5 minutes or until onion is tender. Drain off fat. Add beans, escarole or spinach, chicken broth, wine, and thyme. Bring to boiling; reduce heat. Cover; simmer 5 minutes. Ladle into serving bowls. Sprinkle with Parmesan cheese, if desired. Makes 4 servings.
Nutrition information
Per serving: Calories 397, Total Fat 14 g, Saturated Fat 5 g, Cholesterol 38 mg, Sodium 993 mg, Carbohydrate 41 g, Fiber 12 g, Protein 20 g. Daily Values: Vitamin C 9%, Calcium 11%, Iron 26%.
Percent Daily Values are based on a 2,000 calorie diet
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