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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".)