Escarole-sausage soup

Yield: 4 Servings

Measure Ingredient
¾ pounds Hot italian sausages -- cut
1 tablespoon Oil
1 \N 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
\N \N Torn
\N \N 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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