Sausage & Escarole Soup

In the South, black-eyed peas and collard greens are traditionally
served to celebrate good luck and prosperity in the coming year. Try our
delicious version and start your own tradition. Happy New Year!

Sausage & Escarole Soup
from Campbell's Kitchen

Prep Time: 1 hr.
Cook Time: 1 hr. 45 min.

1 cup *uncooked* dried navy beans
1 lb. sweet Italian pork sausage, casing removed
1 large onion, thinly sliced (about 1 cup)
2 cloves garlic, thinly sliced
6 cups Swanson® Chicken Broth (Regular, Natural Goodness™ *or* Certified
Organic)
1 head escarole (about 1 pound), chopped (about 8 cups)
grated Parmesan cheese
Freshly ground black pepper

Soak the beans according to the package directions. Drain.

Cook the sausage in a 6-quart saucepot over medium-high heat until it's
well browned, stirring often to separate meat. Remove the sausage from
the saucepot with a slotted spoon.

Add the onion to the saucepot and cook for 2 minutes. Add the garlic and
cook for 30 seconds.

Stir the broth and beans in the saucepot. Heat to a boil. Reduce the
heat to low. Cover and cook for 1 hour and 30 minutes or until the beans
are tender.

Return the sausage to the saucepot and add the escarole. Cover and cook
for 5 minutes or until the escarole is tender. Serve with the cheese and
black pepper.

/Tip*:*/ Escarole is a variety of endive, which grows in a flat head
with broad, white ribs that have slightly curly green leaves. Remove the
core and trim tough stems. Rinse well under cold running water and pat
dry with paper towels.

Serves 6.

Kitchen Clip Escarole may not be readily available; if you can't find
it, substitute fresh spinach or chard.
Received on Mon Jan 4 07:02:59 2010