November 20th, 2006|
Escarole and Sausage Soup
1 ½ pounds of Italian Sausage (hot or sweet or a mix; links or patties)
2 boxes of chicken broth (total is 64 ounces..can use homemade or cans)
2 cans of great northern beans or navy beans
Pour chicken broth into a soup pot and turn on the flame.
Rinse escarole/chard and cut into pieces (each stalk about 5 pieces to get idea of size).
Add escarole and sausage to broth and continue to heat.
Add beans (including liquid from cans) to the pot. Black pepper, basil, and possibly salt (probably won't need salt, taste first) to taste.
You may need to add up to another cup or two of water, depending on how thick/thin you like it.
Cook on stovetop burner for about 20 mins to half hour or until greens are completely cooked.
This soup is really good with some parmesan cheese on top and some Italian bread to dunk. ~ DM
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