White Bean and Escarole Soup With Chicken Sausage

White Bean and Escarole Soup With Chicken Sausage
Paul Sirisalee
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Hands-On Time
10
minutes
Total Time
25
minutes
Serves 4

Ingredients

1/2
pound
fully cooked chicken sausages, sliced
2
tablespoons
olive oil
2
cloves garlic, sliced
6
cups
low-sodium chicken broth
1
15.5-ounce can cannellini beans, rinsed and slightly mashed
1
small head escarole, torn
kosher salt and black pepper

Directions

  1. Brown the sausages in the oil in a large pot over medium-high heat, 3 to 5 minutes. Add the garlic and cook, stirring, for 1 minute.
  2. Add the chicken broth, beans, escarole, ½ teaspoon salt, and ¼ teaspoon pepper. Simmer until the escarole is tender, 8 to 10 minutes.

 

Charlyne Mattox
January 2013

Nutritional Information

  • Per Serving
  • Calories 236
  • Fat 12 g
  • Sat Fat 2 g
  • Cholesterol 48 mg
  • Sodium 831 mg
  • Protein 18 g
  • Carbohydrate 16 g
  • Sugar 3 g
  • Fiber 6 g
  • Iron 3 mg
  • Calcium 87 mg
What does this mean? See Nutrition 101.

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