• Ingredients: 26
  • Serves: 6

Escarole, bean and sausage soup with olive oil, kielbasa sausage, diced, large garlic cloves, chopped, large head escarole, coarsely chopped, 14 1/2-ounce cans low-salt chicken broth, 15-ounce can cannellini, grated parmesan cheese.

Ingredients

  • 2 tbsps. olive oil
  • 3/4 lb. kielbasa sausage, diced
  • 4 large garlic cloves, chopped
  • 1 large head escarole, coarsely chopped
  • 3 14 1/2-ounce cans low-salt chicken broth
  • 1 15-ounce can cannellini
  • Grated Parmesan cheese

Accompaniments:

Sauce

Cake

  • 8 large eggs, separated
  • 1 1/2 cups sugar
  • 1/2 tsp. coarse salt
  • 6 ripe bananas, peeled, thinly sliced
  • Fresh mint sprigs
  • Lemon twists
  • Additional banana slices

Spicy Sabayon Sauce

  • 4 large egg yolks
  • 3/4 cup dry white wine
  • 2 tbsps. sugar
  • 1/8 tsp. chile powder

For Serving

Directions

  1. Step 1 Heat oil in heavy large Dutch oven over medium-high heat. Add sausage and garlic and sauté until sausage is lightly browned, about 8 minutes.

    For this step you will need

  2. Step 2 Add escarole and toss until wilted, about 5 minutes. Add broth and cannellini with their juices. Simmer until flavors blend and soup thickens slightly, about 20 minutes.

    For this step you will need

Nutrition information

Calories 309 Carbohydrates 14 g (5%)
Fat 21 g (33%) Protein 17 g (33%)
Saturated Fat 6 g (30%) Sodium 633 mg (26%)
Polyunsaturated Fat 3 g Fiber 4 g (17%)
Monounsaturated Fat 11 g Cholesterol 41 mg (14%)