Escarole soup

The aroma of cooking sausage, onion and garlic is only a hint of the deeply satisfying taste of this hearty, comforting escarole soup.

Elements

expense per recipe: $13.97

The value is established by the nationwide average.

cup uncooked dried navy beans

pound sweet Italian pork sausage, casing eliminated

huge onion, thinly sliced (about one cup)

cloves garlic, thinly sliced

cups Swanson® Chicken Broth or Swanson® Organic Chicken Broth or Swanson® Normal Goodness® Chicken Broth

head escarole(about one pound), chopped (about 8 cups)

tablespoons grated Parmesan cheese

How to Make It

Soak the beans in accordance to the package deal directions. Drain.

Cook the sausage in a six-quart saucepot in excess of medium-large heat until it's properly browned, stirring usually to separate meat. Eliminate the sausage from the saucepot with a slotted spoon. Include the onion to the saucepot and cook for two minutes. Include the garlic and cook for thirty seconds.

Stir the broth and beans in the saucepot. Heat to a boil. Minimize the heat to reduced. Cover and cook for one hour and thirty minutes or till the beans are tender.

Return the sausage to the saucepot and include the escarole. Cover and cook for 5 minutes or until finally the escarole is tender. Serve with the cheese and freshly ground black pepper.