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Escarole, Bean, and Sausage Soup with Parmesan Cheese

  • 4servings
  • 230calories

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Source: www.myrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C, P
MineralsCopper, Natrium, Chromium, Silicon, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 teaspoons extra-virgin olive oil

  2. 1 cup prechopped onion

  3. 1/2 cup thinly sliced fennel bulb

  4. 1 tablespoon minced garlic

  5. 3 (3 1/5-ounce) links sweet turkey Italian sausage, casings removed

  6. 2 cups fat-free, lower-sodium chicken broth

  7. 1 cup water

  8. 1 (15-ounce) can no-salt-added cannellini beans or other white beans, rinsed and drained

  9. 4 cups chopped escarole

  10. 2 tablespoons grated Parmesan cheese

Instructions Jump to Ingredients ↑

  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.

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