1.Heat large saucepot over medium-high heat; spray with cooking spray. Add sausage; cook and stir 8 minutes or until browned, breaking up sausage with side of spoon. Transfer sausage to plate; wipe out saucepot.
2.Spray same saucepot with cooking spray. Add mirepoix, and ½ teaspoon each salt and pepper; cook and stir 6 minutes or until tender. Add stock, beans and sausage; heat to a simmer and cook 8 minutes. Add escarole; cook and stir 2 minutes or until tender, stirring occasionally. Stir in lemon juice. Makes about 5⅓ cups.
3.Serve soup sprinkled with cheese, if desired. Chef Tip: Customize this dish by swapping the beans with Barilla® ditalini pasta and/or the escarole with Bowl & Basket™ spinach.
- 30 g Fat
- 10 g Saturated fat
- 97 mg Cholesterol
- 1496 mg Sodium
- 24 g Carbohydrates
- 5 g Fiber
- 5 g Sugars
- 2 g Added sugars
- 31 g Protein
Shop Ingredients
Nutritional Information
- 30 g Fat
- 10 g Saturated fat
- 97 mg Cholesterol
- 1496 mg Sodium
- 24 g Carbohydrates
- 5 g Fiber
- 5 g Sugars
- 2 g Added sugars
- 31 g Protein
Directions
1.Heat large saucepot over medium-high heat; spray with cooking spray. Add sausage; cook and stir 8 minutes or until browned, breaking up sausage with side of spoon. Transfer sausage to plate; wipe out saucepot.
2.Spray same saucepot with cooking spray. Add mirepoix, and ½ teaspoon each salt and pepper; cook and stir 6 minutes or until tender. Add stock, beans and sausage; heat to a simmer and cook 8 minutes. Add escarole; cook and stir 2 minutes or until tender, stirring occasionally. Stir in lemon juice. Makes about 5⅓ cups.
3.Serve soup sprinkled with cheese, if desired. Chef Tip: Customize this dish by swapping the beans with Barilla® ditalini pasta and/or the escarole with Bowl & Basket™ spinach.