SAUSAGE-BEAN SOUP
Steps:
- Escarole and White Bean Soup: Cook 3 chopped garlic cloves and some red pepper flakes in olive oil. Add 3 cups chicken broth, 1 head chopped escarole and a parmesan rind; simmer 15 minutes. Add 1 can white beans, parmesan and salt.
- For Sausage-Bean Soup: Make Escarole and White Bean Soup; saute 4 chopped sweet Italian sausages with the garlic.
ESCAROLE AND BEAN SOUP
Provided by Giada De Laurentiis
Time 22m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Heat 2 tablespoons of olive oil in a heavy large pot over medium heat. Add the garlic and saute until fragrant, about 15 seconds. Add the escarole and saute until wilted, about 2 minutes. Add a pinch of salt. Add the chicken broth, beans, and Parmesan cheese. Cover and simmer until the beans are heated through, about 5 minutes. Season with salt and pepper, to taste.
- Ladle the soup into 6 bowls. Drizzle 1 teaspoon extra-virgin olive oil over each. Serve with crusty bread.
LENTIL SOUP WITH ITALIAN SAUSAGE AND ESCAROLE
Provided by Maggie Ruggiero
Categories Soup/Stew Vegetable Quick & Easy Father's Day Dinner Meat Sausage Lentil Fall Escarole Gourmet Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 to 8 (main course) servings
Number Of Ingredients 14
Steps:
- Simmer lentils, water, broth, bay leaf, and half of garlic in a 4-quart pot, uncovered, 12 minutes.
- Meanwhile, heat oil in a wide heavy 5- to 6-quart pot over medium-high heat until it shimmers. Brown sausage, about 7 minutes. Transfer sausage with a slotted spoon to a bowl.
- Reduce heat to medium and cook onion, carrots, celery, remaining garlic, 1 teaspoon salt, and 1/2 teaspoon pepper, stirring occasionally, until softened, about 5 minutes. Stir in tomato paste and cook, stirring, 2 minutes. Add sausage and lentils with cooking liquid and simmer, uncovered, until lentils are tender, 3 to 5 minutes.
- Stir in escarole and cook until tender, about 3 minutes. Stir in vinegar to taste and season with salt and pepper. Discard bay leaf.
ITALIAN SAUSAGE SOUP
A hearty winter favorite.
Provided by SALLYJUN
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes
Time 50m
Yield 6
Number Of Ingredients 10
Steps:
- In a stockpot or Dutch oven, brown sausage with garlic. Stir in broth, tomatoes and carrots, and season with salt and pepper. Reduce heat, cover, and simmer 15 minutes.
- Stir in beans with liquid and zucchini. Cover, and simmer another 15 minutes, or until zucchini is tender.
- Remove from heat, and add spinach. Replace lid allowing the heat from the soup to cook the spinach leaves. Soup is ready to serve after 5 minutes.
Nutrition Facts : Calories 385.4 calories, Carbohydrate 22.5 g, Cholesterol 57.5 mg, Fat 24.4 g, Fiber 5.7 g, Protein 18.8 g, SaturatedFat 8.8 g, Sodium 1258.7 mg, Sugar 4.4 g
ESCAROLE WITH ITALIAN SAUSAGE AND WHITE BEANS
Serve this dish as a side at a pot-luck gathering or for a quick-and-easy one-pot dinner.
Categories Soup/Stew Bean Leafy Green Sauté Sausage White Wine Winter Prosciutto Escarole Simmer Bon Appétit Dinner
Yield 12 servings as a side-dish or 6 as main-course
Number Of Ingredients 11
Steps:
- Heat oil in heavy large pot over medium-high heat. Working in batches, sauté sausage until cooked through, breaking up with back of spoon, about 6 minutes per batch. Using slotted spoon, transfer sausage to bowl, leaving drippings in pot. Reduce heat to medium; add onion to pot and sauté until translucent, about 5 minutes. Add prosciutto and sauté 1 minute. Mix in garlic and crushed red pepper. Add escarole and sauté until wilted, about 2 minutes. Add wine and cook 2 minutes. Add beans, stock and sausage and simmer 10 minutes to blend flavors. Season to taste with salt and pepper. Transfer to large bowl. Top with grated Parmesan, if desired.
ESCAROLE AND BEAN SOUP WITH SAUSAGE
Make and share this Escarole and Bean Soup With Sausage recipe from Food.com.
Provided by Sandyg61
Categories Low Cholesterol
Time 50m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Remove casing and cut each sausage link into 8 pieces; shape into balls.
- Heat 1 Tbsp oil in large pot on MEDIUM. Add sausage balls and cook, turning to brown all sides, 3-4 minute
- Remove sausage from pan and set aside. Discard pan drippings.
- Return pan to heat; add remaining 2 Tbsp basting oil and onions.
- Cook, stirring occasionally, 2-3 min, until onions are translucent.
- Add garlic; cook, stirring until softened, about 1 minute
- Add escarole; cook, stirring occasionally, 1-2 min, until wilted.
- Stir in stock, beans, and browned sausage; heat to boiling on MEDIUM-HIGH.
- Reduce heat and simmer 10 minute
- Add pasta; simmer 10 minute
- Add parsley and lemon juice. Season to taste with salt and pepper.
ITALIAN SAUSAGE & ESCAROLE SOUP RECIPE
Provided by mynance
Number Of Ingredients 12
Steps:
- 1. Dice onions and bell pepper using Chef's Knife. Cut sausage in half lengthwise, then cut crosswise into ½-in. (1-cm) pieces. Place sausage into (8-qt./7.6-L) Stockpot. Cook over medium heat 6-7 minutes or until browned, stirring occasionally. Remove sausage from Stockpot; drain on paper towels. 2. Add onions and bell pepper to Stockpot. Cook and stir 3-4 minutes or until browned. Add garlic pressed with Garlic Press; cook an additional 30 seconds or until fragrant. Stir in sausage, stock, tomatoes, pasta and rosemary. Bring to a simmer over medium heat and cook 10-12 minutes or until pasta is tender. Remove from heat and remove rosemary sprigs. 3. Meanwhile, cut escarole head in half lengthwise. Cut off and discard root end. Slice escarole crosswise. Rinse and spin dry using Salad & Berry Spinner. Stir escarole, vinegar and salt
ESCAROLE, BEAN AND SAUSAGE SOUP
Provided by Dawn Murray
Categories Soup/Stew Bean Leafy Green Quick & Easy Low/No Sugar Sausage Winter Bon Appétit
Yield Serves 6
Number Of Ingredients 7
Steps:
- Heat oil in heavy large Dutch oven over medium-high heat. Add sausage and garlic and sauté until sausage is lightly browned, about 8 minutes. Add escarole and toss until wilted, about 5 minutes. Add broth and cannellini with their juices. Simmer until flavors blend and soup thickens slightly, about 20 minutes. Season to taste with salt and pepper. Ladle soup into bowls. Serve with Parmesan cheese.
ESCAROLE SOUP
This yummy soup with little sausage balls and escarole in a rich tomato base with white beans is YUMMO!
Provided by Melanie Garland-Sloan
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 30m
Yield 14
Number Of Ingredients 6
Steps:
- Heat the olive oil in a stockpot over medium heat. Cook the sausage in the oil until evenly browned, 5 to 10 minutes. Add the chicken broth, beans, escarole, and tomato sauce; simmer another 15 to 20 minutes.
Nutrition Facts : Calories 302.8 calories, Carbohydrate 15 g, Cholesterol 40.2 mg, Fat 19.4 g, Fiber 4.3 g, Protein 16.4 g, SaturatedFat 6.3 g, Sodium 1688.1 mg, Sugar 2.5 g
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- Add the olive oil to a soup pot and heat over medium to medium high heat. When hot add the sausage, garlic, and a pinch of crushed red pepper to the pot. Break up with sausage into small pieces with a wooden spoon (I find the wooden spoon has more force than a spatula). Add salt and pepper to taste. Lower the heat to medium and let cook until the sausage is mostly brown and the garlic is golden, about 6 minutes.
- Add about 1/4 cup of the chicken stock to the bottom of the pot and stir. We are doing this for two reasons: one, to scrape up any brown bits and two, the water from the escarole will make the oil pop and could burn you. Taking scoops of the escarole with your hands, being careful not to mix up the water too much, add it to the pot. When all the escarole is added, salt up the greens and saute for about 2 minutes.
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