Sausage & Escarole Soup
- 1 of 3 Heat a large pot (not nonstick) 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.
- 2 of 3 Reduce heat to medium. Add onion and carrots. Cook 5 minutes. Stir in garlic, red pepper flakes and escarole. Cook, stirring, 2 minutes.
- 3 of 3 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.
Servings Per Recipe: 6
Per Serving: 8 g Fat, total, 19 g carb., 13 g pro., 3 g sat. fat, 991 mg sodium, 16 mg chol., 204 kcal cal., 6 g fiber