Sausage, Escarole and White Bean Ragout
- Ready In:
- 30mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 12 ounces sweet Italian turkey sausage
- cooking spray
- 1 cup onion, chopped
- 1 cup red potatoes, peeled and cubed (about 6 oz.)
- 1⁄3 cup Chardonnay wine or 1/3 cup other dry white wine
- 1 tablespoon garlic, minced
- 1 (16 ounce) can cannellini beans or (16 ounce) can other white beans, rinsed and drained
- 1 (14 ounce) can reduced-sodium fat-free chicken broth
- 4 cups escarole, sliced (about 4 oz.)
- 1 teaspoon fresh rosemary, chopped
- 2 tablespoons parmesan cheese, grated
directions
- Heat a large nonstick skillet with high sides over medium-high heat. Coat pan with cooking spray.
- If you prefer crumbled sausage, remove casings. Add sausage and onion to pan, and cook 4 minutes or until sausage browns, stirring to crumble.
- If you prefer sausage slices, cook whole sausages in a little water until almost firm. Slice sausages and return to pan with onion and cook until onion is lightly browned and no pink remains in sausage.
- Stir in potatoes, wine, garlic, beans and chicken broth; return to simmer. Cover and cook 7 minutes.
- Stir in escarole and rosemary, and cook for 4 minutes or until the escarole wilts, stirring occasionally.
- Ladle 1 1/4 cups soup into each of 4 shallow bowls, and sprinkle each serving evenly with 1 1/2 teaspoons cheese.
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RECIPE SUBMITTED BY
kimberlynewport
Meriden, Connecticut