Spicy Chicken, Escarole, and Bean Soup

Ingredients:

  • 12 oz (1 package) spicy chicken sausage*
  • 2 TBSP olive oil and olive oil spray or additional 1 tsp
  • 3 cloves garlic, chopped
  • 1 lb escarole, chopped
  • 5 c chicken broth, low sodium*
  • 1 can (15 oz) cannellini beans, drained and rinsed
  • Salt, to taste
  • Pepper, to taste
  • 1/2 c Parmesan cheese
  • Optional: red pepper flakes for more heat

Directions:

  1. In a large soup pot on medium heat, add 1 tsp olive oil or a light oil spray. Brown chicken sausage on all sides, about 8-10 minutes. Remove from pan, let sit until able to cut into 1/2 inch pieces.
  2. Add 2 TBSP oil to the pot, and sauté garlic for about 10-15 seconds. Don’t let it get too brown. Add the escarole, a dash of salt and stir until wilted; about 2-3 minutes.
  3. Add the broth, cannellini beans, sausage, cheese, salt and pepper to taste. Lower the heat, cover and simmer for 10 minutes.
  4. Enjoy!

TIPS:

  • Use Italian chicken sausage instead of spicy to please all palates. Add red pepper flakes to individual bowls for those who like more heat.
  • Use vegetable broth and omit sausage for a vegetarian option.
  • Can’t find escarole? Use spinach or baby kale instead.
  • If you find yourself with one quart of broth (4 cups) just add a cup of water to make up the difference.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s