Escarole, Bean, and Sausage Soup with Parmesan Cheese

By Kplmrm

YIELD: 4 servings (serving size: about 1 1/4 cups soup and 1 1/2 teaspoons cheese)
TOTAL:20 MINUTES

Amount per serving
Calories: 230
Fat: 4.6g
Saturated fat: 2.6g
Monounsaturated fat: 1.7g
Polyunsaturated fat: 0.3g
Protein: 17.9g
Carbohydrate: 15.5g
Fiber: 4.7g
Cholesterol: 49mg
Iron: 1.3mg
Sodium: 624mg
Calcium: 87mg

Ingredients

• 2 teaspoons extra-virgin olive oil
• 1 cup prechopped onion
• 1/2 cup thinly sliced fennel bulb
• 1 tablespoon minced garlic
• 3 (3.2-ounce) links sweet turkey Italian sausage, casings removed
• 2 cups fat-free, lower-sodium chicken broth
• 1 cup water
• 1 (15-ounce) can no-salt-added cannellini beans or other white beans, rinsed and drained
• 4 cups chopped escarole
• 2 tablespoons grated Parmesan cheese

Details

Adapted from myrecipes.com

Preparation

Step 1

1. Heat a large saucepan over medium-high heat. Add olive oil to pan; swirl to coat. Add onion, fennel bulb, garlic, and sausage; cook 7 minutes or until sausage is browned, stirring frequently to crumble. Add broth, 1 cup water, and beans. Cover; bring to a boil, and cook 5 minutes, stirring occasionally. Stir in escarole; cook 4 minutes or until escarole wilts. Divide soup evenly among 4 bowls; sprinkle with Parmesan cheese.