Cape Ann Cooks!

Contributors Wanted! Help us create a collection of recipes from Cape Ann's cooks. Please see our Welcome! entry in "Questions, Comments, Suggestions" about how to contribute recipes to the site. Enjoy!
Recipe Categories
Links
Use Google to convert cups to ounces, tablespoons to teaspoons, metric measurements, etc.
The Cook's Thesaurus is a cooking encyclopedia that covers thousands of ingredients and kitchen tools. Entries include pictures, descriptions, synonyms, pronunciations, and suggested substitutions. One of the best food/cooking sites we've found.
Search


Most Recent Entry
Recipe Card for Beans, Greens and Sausage Soup ~ Soups, Stews & Chowders

Beans, Greens and Sausage Soup

1 tablespoon vegetable oil
12 oz. sweet Italian sausages,
cut in 1 inch pieces
1 large onion, chopped
1 teaspoon minced garlic
3 1/2 cups chicken broth
1 can ( 19 oz) cannellini(white kidney) beans
1 can (16 oz) tomatoes, undrained but broken up
1/4 teaspoon pepper
8 oz. torn escarole or kale
2 tablespoons grated parmesan cheese

Cook sausages in oil until browned.Remove to paper towels to drain. Add onion and garlic to pan and cook till onion is translucent. Add broth, beans, tomatoes,pepper and sausages. Bring to a boil . Add escarole, reduce heat, cover and simmer 10 minutes till escarole is tender. Sprinkle each serving with parmesan cheese. Makes 4 servings.

(Originally posted to the Cape Ann Online message board by "elliegal".)

Posted by Cape Ann Web at 10:18 AM