Sausage & escarole soup

By á-2799

Ingredients

• 3/4 lb sweet Italian sausage, casings removed
• 1/2 large onion, diced
• 3 carrots, peeled and diced
• 2 cloves garlic, sliced
• 1/4 tsp red pepper flakes
• 1 head escarole (about 1 lb) trimmed, chopped and rinsed
• 48 oz light, chicken broth
• 1 can (15 oz) cannelini beans, drained and rinsed
• Parmesan cheese, for serving

Details

Servings 6

Preparation

Step 1

Heat a large pot over med high heat. Crumble in sausage. Cook, stirring, 5 minutes until browned, breaking apart large pieces with a wooden spoon. Remove to a plate with a slotted spoon.
Reduce heat to medium. Add onion and carrots. Cook 5 minutes. Stir in garlic, red pepper flakes and escarole. Cook, stirring 2 minutes.
Pour in chicken broth and bring to a simmer over high heat. Reduce heat to retain simmer, cook 20 minutes. Return sausage to pot along with drained beans. Heat through. Serve sprinkled with Parmesan.