Escarole And Turkey Sausage Soup (South Beach Diet Phase 2) - cooking recipe

Ingredients

8 ounces sweet reduced-fat Italian sausage (either chicken or turkey)
1 tablespoon extra virgin olive oil
1 medium onion, finely chopped
1/2 teaspoon dried rosemary, crumbled
salt
1 garlic clove, minced
12 ounces head escarole, cut into cross-wise strips, washed, and spun dry
3 3/4 cups low sodium chicken broth

Preparation

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.
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.
Meanwhile, cut sausages in half lengthwise, the cut widthwise into 1/2 inches pieces.
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.