Escarole and Turkey Sausage Soup (South Beach Diet Phase 2)

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READY IN:
45mins
SERVES:
4
YIELD:
4 1.5 cup servings
UNITS:
US

Ingredients Nutrition

Directions

  1. Lightly coat a heavy bottomed nonstick saucepan with cooking spray and heat over medium-high heat. Add sausages and reduce heat to medium; cook, stirring occasionally, until browned on all sides., 8 to 10 mintues. Transfer to a cuttting board.
  2. Add oil to the pan and heat over medium heat. Add onion, rosemary, and a generous pinch of salt and cook, stirring occasionally until onion is softened, about 6 minutes. Stir in garlic and cook 2 minutes longer.
  3. Meanwhile, cut sausages in half lengthwise, the cut widthwise into 1/2 inches pieces.
  4. Add escarole to the pan, in batches if necessary., and stir just until wilted. Add sausage to the broth, bring to a simmer, and cook just until heated through, about 2 minutes. Serve warm.

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