Don’t let escarole scare you off! Yes, it’s not a frequently used ingredient in most kitchens. Track it down! I found it at my local grocery store in the organic section. I liken it to a slightly bitter, firm small head of lettuce. If you can’t find escarole, you could try endive. I think swiss chard would also work. It won’t be quite the same, but you’ll at least get your greens!
The original recipe called for turkey sausage, but after looking at the nutritional stats, I decided I wanted a lower point soup. So I used Open Nature’s mild Italian chicken sausage. They came 4 in a package and each link has 9 gm. fat, 1 gm. carbohydrate, 0 gm. fiber and 15 gm. protein. They don’t crumble as they brown, like the turkey sausage would have, so just cut them in half length-wise, cut that piece in half again and then chop into spoon-sized pieces.
Escarole, sausage and bean soup
- 2 tsp. olive oil
- 1 cup onion, chopped
- 1/2 cup thinly sliced fennel bulb
- 1 Tbsp. minced garlic
- 12 ounces mild Italian chicken sausage (4 links), casing removed and chopped
- 3 cups vegetable or chicken broth
- 1 cup water
- 1 (15 oz.) can cannellini beans, rinsed and drained
- 1 head escarole, chopped (about 4 cups)
- 2 Tbsp. grated Parmesan cheese
Heat olive oil in a large saucepan over medium-high heat. Add onion, fennel, garlic and sausage. Cook until sausage is browned and vegetables are cooked down, about 7 minutes. Add broth, water and beans. Bring to boil, cover and turn down heat to simmer. Cook 5 minutes. Add escarole and cook until wilted, about 2-3 minutes. Divide soup into 4 bowls and top with Parmesan cheese. Source: Cooking Light Magazine. Yields: 4 servings
I calculated 7 WW pts+ for 1/4 of my pot of soup (using those particular sausages. Different ingredients will lead to different points values)