White Bean and Escarole Soup With Chicken Sausage
Serves 4|
Hands-On Time:
|
Total Time:
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
- 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.
- Add the chicken broth, beans, escarole, ½ teaspoon salt, and ¼ teaspoon pepper. Simmer until the escarole is tender, 8 to 10 minutes.
Nutritional Information
- Per Serving
- Calories 236
- Fat 12g
- Sat Fat 2g
- Cholesterol 48mg
- Sodium 831mg
- Protein 18g
- Carbohydrate 16g
- Sugar 3g
- Fiber 6g
- Iron 3mg
- Calcium 87mg
What does this mean? See
Nutrition 101
.
Similar Recipes
Quick Tip
If you can’t find escarole, try kale. Spinach is also tasty, though you will need to decrease the cooking time.
What's on Your Plate?
Advertisement
FRESH PICK
Cranberries
High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost
always eaten cooked, as in the classic Thanksgiving relish.
