White Bean and Escarole Soup With Chicken Sausage

bean-escarole-soup-chicken-sausage
Photo by Paul Sirisalee
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 236 calories
    • 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
  • January 2013

Ingredients

  1. Check 1/2pound fully cooked chicken sausages, sliced
  2. Check 2tablespoons olive oil
  3. Check 2 cloves garlic, sliced
  4. Check 6cups low-sodium chicken broth
  5. Check 1 15.5-ounce can cannellini beans, rinsed and slightly mashed
  6. Check 1 small head escarole, torn
  7. Check 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.