Escarole And Bean Soup With Sausage - cooking recipe

Ingredients

1 lb Italian turkey sausage link
3 tablespoons olive oil, divided
1 large onion, chopped
3 garlic cloves, chopped
1 head escarole, washed and coarsly chopped
salt and pepper
6 cups chicken broth
15 1/2 ounces cannellini beans, drained
1/2 cup orzo pasta
1/4 cup finely chopped fresh parsley
2 tablespoons lemon juice (optional)

Preparation

Remove casing and cut each sausage link into 8 pieces; shape into balls.
Heat 1 Tbsp oil in large pot on MEDIUM. Add sausage balls and cook, turning to brown all sides, 3-4 minute
Remove sausage from pan and set aside. Discard pan drippings.
Return pan to heat; add remaining 2 Tbsp basting oil and onions.
Cook, stirring occasionally, 2-3 min, until onions are translucent.
Add garlic; cook, stirring until softened, about 1 minute
Add escarole; cook, stirring occasionally, 1-2 min, until wilted.
Stir in stock, beans, and browned sausage; heat to boiling on MEDIUM-HIGH.
Reduce heat and simmer 10 minute
Add pasta; simmer 10 minute
Add parsley and lemon juice. Season to taste with salt and pepper.