Escarole and Potato Soup with Sausage and Beans
Nutrition
Calories: 689.93 kcalCarbohydrates: 54.32 gProtein: 22.91 gFat: 43.2 gSaturated Fat: 12.05 gCholesterol: 64.64 mgSodium: 3247.64 mgFiber: 9.34 gVitamin A: 331.05275 IUCalcium: 143.69 mgIron: 5.38 mg
Ingredients
- 6 oz short pasta such as tubetti
- 6 cloves garlic peeled and chopped fine
- 1/2 cup chopped yellow onion
- 1-1/2 lbs redskin potatoes peeled and cubed
- 1/4 cup extra-virgin olive oil
- 3/4 lb sweet Italian sausage cut into 1/4-inch rounds
- 7 cups canned chicken broth or chicken stock
- 1 19- ounce can cannellini drained and rinsed
- 1 head escarole about 1 pound, washed and chopped coarse
- Salt
- Freshly ground pepper to taste
Instructions
- In a large pot of boiling salted water, cook the pasta until al dente. Drain and reserve. In a large pot over medium heat, sauté the garlic, onion, and potatoes in the olive oil until the onions turn limp and soft, about 4 minutes.
- In a separate skillet set over medium heat, sauté the sausage rounds until cooked through. Drain off the fat and reserve the sausage.
- Add the chicken broth to the pot with the onions and potatoes. Bring the stock to a boil. Reduce the heat and simmer uncovered for 20 - 25 minutes, or until the potatoes are barely tender. Add the reserved sausage, beans, and escarole. Simmer only until the escarole wilts. Add salt and pepper to taste.
- Add the reserved pasta. Stir to combine.
- Serve in heated soup bowls with grated parmesan on the side.