Recipe for Escarole-Sausage Soup

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Yield:

4 Servings

Ingredients:

Amount	Ingredient
3/4 lb	Hot italian sausages -- cut
1 tbl	Oil
1 x	Onion, large -- chopped
1 cl	Garlic -- minced
2 med	Celery ribs -- with leaves
2 lrg	Potatoes -- peeled and cube
1 can	Tomatoes -- 16oz cut up
3 cup	Water
1/2 cup	Chicken broth
1 tbl	Parsley -- chopped
1/2 tsp	Basil
1/2 tsp	Orsegano
1/2 tsp	Salt
1/4 tsp	Pepper
1 lb	Escarole -- trimmed and
	Torn

Instructions:

Instructions: Cook Time:
Cholesterol per serving: 65 In Dutch oven over medium-high heat brown sausage in oil; remove with slotted spoon to paper towels to drain. Add onion to Dutch oven; saute until tender. Add garlic; saute 1 minute. Add sausage and remaining ingredients except escarole and cheese. Bring to boil; reduce heat, cover and simmer 40 minutes. Add escarole; simmer 5 minutes. Serve sprinkled with cheese.

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