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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Sausage and Escarole Soup Recipe

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This recipe for Sausage and Escarole Soup is from The White/Rushing Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 small head of escarole, 6 c (a type of lettuce)
2 cans of white cannellini beans ,drained.
1 and 1/2 pounds of bulk sweet Italian sausage.
1 medium potato ,diced
1 medium onion, diced
3or 4 sundried tomatoes ,diced
1 large carrot , diced
2 cloves finely chopped garlic,
1/3 c extra virgin olive oil,
2 containers of 32oz.chicken broth (64 oz.)
1 c water
1/3 c parmesan cheese, for garnish.
Directions:
Directions:
1.Crumble sausage in olive oil with diced onion, and garlic ,saute until sausage is slightly crispy.
2.Add potato, carrots, and tomatoes ,saute till tender.
3. Pour in Chicken broth and water, Bring to a fast boil. Turn down heat to simmer for 25 to 30 minutes. Add escarole 5 minutes before you remove from heat. Add salt and pepper to taste. Cool just a few minutes. Serve with nice country bread for dipping .
garnish with cheese. ,,,,,,,copied .
Number Of Servings:
Number Of Servings:
about 5 or 6
Preparation Time:
Preparation Time:
Approx 3/4 hr.
Personal Notes:
Personal Notes:
Very good anytime of year.

 

 

 

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