Escarole and Bean Soup With Sausage

A good filling soup. This is adapted from a recipe that was in Wegman's Menu magazine.

• Ready In: 50 mins
• Serves: 8

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)

Directions

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