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  Escarole Soup with Sausage and Beans



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1 teaspoon olive oil
1/2 cup onion, chopped
1 large mild pepper, chopped
1 clove garlic, sliced
1/2 teaspoon fennel seed
1/4 teaspoon red pepper flakes
4 small soy sausage links, cooked and sliced
1 large can cannellini beans, drained
4 cups “no-chicken” or vegetable broth
8 cups escarole, torn into bite-sized pieces

Heat a large pot over medium-high heat.
Add olive oil, onion and pepper and cook until softened.
Stir in garlic, fennel, red pepper flakes and sliced sausage.
Cook until garlic is soft and fennel is fragrant.
Stir in beans and broth.
Bring mixture to a boil, add escarole, cover pot and reduce heat.
Simmer 10-15 minutes.
Stir well before serving.
Cover and refrigerate leftovers.

Copyright © 2012 Stefanie Samara Hamblen