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Escarole and Bean Soup With Sausage

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“A good filling soup. This is adapted from a recipe that was in Wegman's Menu magazine.”
READY IN:
50mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Remove casing and cut each sausage link into 8 pieces; shape into balls.
  2. Heat 1 Tbsp oil in large pot on MEDIUM. Add sausage balls and cook, turning to brown all sides, 3-4 minute
  3. Remove sausage from pan and set aside. Discard pan drippings.
  4. Return pan to heat; add remaining 2 Tbsp basting oil and onions.
  5. Cook, stirring occasionally, 2-3 min, until onions are translucent.
  6. Add garlic; cook, stirring until softened, about 1 minute
  7. Add escarole; cook, stirring occasionally, 1-2 min, until wilted.
  8. Stir in stock, beans, and browned sausage; heat to boiling on MEDIUM-HIGH.
  9. Reduce heat and simmer 10 minute
  10. Add pasta; simmer 10 minute
  11. Add parsley and lemon juice. Season to taste with salt and pepper.

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