The aroma of cooking sausage, onion and garlic is only a hint of the deeply satisfying taste of this hearty, comforting escarole soup.
cost per recipe: $13.97
The price is determined by the national average.
cup uncooked dried navy beans
pound sweet Italian pork sausage, casing removed
large onion, thinly sliced (about 1 cup)
cloves garlic, thinly sliced
cups Swanson® Chicken Broth or Swanson® Organic Chicken Broth or Swanson® Natural Goodness® Chicken Broth
head escarole(about 1 pound), chopped (about 8 cups)
tablespoons grated Parmesan cheese
Soak the beans according to the package directions. Drain.
Cook the sausage in a 6-quart saucepot over medium-high heat until it's well browned, stirring often to separate meat. Remove the sausage from the saucepot with a slotted spoon. Add the onion to the saucepot and cook for 2 minutes. Add the garlic and cook for 30 seconds.
Stir the broth and beans in the saucepot. Heat to a boil. Reduce the heat to low. Cover and cook for 1 hour and 30 minutes or until the beans are tender.
Return the sausage to the saucepot and add the escarole. Cover and cook for 5 minutes or until the escarole is tender. Serve with the cheese and freshly ground black pepper.