Side Pannel
Escarole-Sausage Soup
Ingredients List
- 3/4 lb Hot italian sausages -- cut
- 1 tb Oil
- 1 Onion; large -- chopped
- 1 cl Garlic -- minced
- 2 md Celery ribs -- with leaves
- 2 lg Potatoes -- peeled and cube
- 1 cn Tomatoes -- 16oz cut up
- 3 c Water
- 3 1/2 c Chicken broth
- 1 tb Parsley -- chopped
- 1/2 ts Basil
- 1/2 ts Orsegano
- 1/2 ts Salt
- 1/4 ts Pepper
- 1 lb 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
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
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