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Sausage & Escarole Soup

Fall weather soup.

Prep
Cook
Serves 6people
Ingredients
3/4
lb sweet italian sausage, casings removed
1/2
large onion, diced
3
carrots, peeled and diced
1/4
tsp red pepper flakes
1
head escarole (about 1 pound), trimmed, chopped and rinsed
48
oz light, fat-free Chicken Broth
1
can (15 ounces) Cannellini Beans, drained and rinsed
parmesan cheese, for serving
Directions
1.
Heat a large pot (not nonstick) over medium-high heat.
2.
Crumble in sausage. Cook, stirring, 5 minutes, until browned, breaking part large pieces with a wooden spoon.
3.
Remove to a plate with a slotted spoon.
4.
Reduce heat to medium. Add onion and carrots. Cook 5 minutes.
5.
Stir in garlic, red pepper flakes, and escarole.
6.
Cook, stirring, 2 minutes. Pour in chicken broth and bring to a simmer over high heat.
7.
Reduce heat to retain simmer; cook 20 minutes.
8.
Return sausage to pot along with drained beans. Heat through
9.
Serve sprinkled with Parmesan, if desired.

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