White Bean and Escarole Soup With Chicken Sausage

White Bean and Escarole Soup With Chicken Sausage
Paul Sirisalee
Start with fully cooked chicken sausages to cut down on prep time.

Get the recipe.
Serves 4
preparation
10
minutes
cooking
25
minutes

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.