escarole-sausage soup
- Categories
- Italian
- Yield
- 4 Servings
| Measure | Ingredient |
|---|---|
| ¾ pounds | Hot italian sausages -- cut |
| 1 tablespoon | Oil |
| 1 | Onion; large -- chopped |
| 1 clove | Garlic -- minced |
| 2 mediums | Celery ribs -- with leaves |
| 2 larges | Potatoes -- peeled and cube |
| 1 can | Tomatoes -- 16oz cut up |
| 3 cups | Water |
| 3½ cup | Chicken broth |
| 1 tablespoon | Parsley -- chopped |
| ½ teaspoon | Basil |
| ½ teaspoon | Orsegano |
| ½ teaspoon | Salt |
| ¼ teaspoon | Pepper |
| 1 pounds | Escarole -- trimmed and |
| Torn | |
| Parmesan cheese -- grated |
Calories per serving: 625 Fat grams per serving: 47 Approx. Cook Time: Cholesterol per serving: 65 In Dutch oven over medium-high heat brown sausage in oil; remove with slotted spoon to paper towels to drain. Add onion to Dutch oven; saute until tender. Add garlic; saute 1 minute. Add sausage and remaining ingredients except escarole and cheese. Bring to boil; reduce heat, cover and simmer 40 minutes. Add escarole; simmer 5 minutes. Serve sprinkled with cheese. Source:Woman's Day 1/13/81 From the kitchen of Joan Holden-WGMB33A
Recipe By :
From: El Charro Cafe Favorite Recipes File
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