You may also like
Categories:
extra-virgin olive oil leeks garlic sausage chicken broth water cannellini beans escarole Parmesan cheese
Viewed: 29 - Published at: 8 years agoIngredients
- 2 teaspoons extra-virgin olive oil
- 3 leeks
- 1 tablespoon minced garlic
- 3 links sweet turkey Italian sausage, casings removed
- 2 cups fat-free, lower-sodium chicken broth
- 1 cup water
- 1 (15oz) can cannellini beans or other white beans, rinsed and drained
- 4 cups chopped escarole
- 2 tablespoons grated Parmesan cheese
Method
- 1. Heat a large saucepan over medium-high heat. Add olive oil to pan; swirl to coat. Add leek, garlic, and sausage; cook 7 minutes or until sausage is browned, stirring frequently to crumble. Add broth, 1 cup water, and beans. Cover; bring to a boil, and cook 5 minutes, stirring occasionally. Stir in escarole, cook 4 minutes or until escarole wilts. Divide soup evenly among 4 bowls; sprinkle with Parmesan Cheese.
