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    You are in: Home / Recipes / Escarole Soup With Italian Sausage Recipe
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    Escarole Soup With Italian Sausage

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    30 mins

    45 mins

    Almosta Chef's Note:

    A hardy soup adapted from a friend's Lenten Lunch SoupRecipe.

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    Ingredients:

    Serves: 8

    Yield:

    quarts

    Units: US | Metric

    Directions:

    1. 1
      Brown sausage in dutche oven over medium high heat. Add onion and garlic and saute for 3 minutes. Add tomatoes and then add chicken broth. Bring to a boil. Add escarole and simmer for 15 minutes. Add cannelini beans and simmer additional 15 minutes.
    2. 2
      Cook bow tie pasta according to directions on the package and drain. Add to individual bowls and pour soup over when ready. (Pasta tends to get mushy if added to the pot or used as lewftovers.).

    Ratings & Reviews:

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    Nutritional Facts for Escarole Soup With Italian Sausage

    Serving Size: 1 (520 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 366.6
     
    Calories from Fat 160
    43%
    Total Fat 17.8 g
    27%
    Saturated Fat 6.1 g
    30%
    Cholesterol 44.3 mg
    14%
    Sodium 916.6 mg
    38%
    Total Carbohydrate 32.1 g
    10%
    Dietary Fiber 7.4 g
    29%
    Sugars 6.8 g
    27%
    Protein 21.2 g
    42%

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