Escarole-sausage soup
4 Servings
Ingredients
| Quantity | 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 | ||
Directions
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