Sausage & Escarole Soup

By mschweickert

Ingredients

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

Details

Preparation time 20mins
Cooking time 55mins

Preparation

Step 1

Heat large pot over medium-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, if desired.