Escarole Soup with Fennel, Navy Beans, and Mini Meatballs

Escarole Soup with Fennel, Navy Beans, and Mini Meatballs.
8 oz hot or mild Italian pork sausage, in bulk (otherwise,remove from the casings)
1 tbsp extra-virgin olive oil
1/2 yellow onion,chopped
1 bulb fennel,chopped
3 cloves garlic,minced
8 cups (packed) chopped escarole ( or I use shredded cabbage)
1 can (15) oz white beans, rinsed and drained
4 cups low-sodium organic chicken broth
1/2 tsp freshly ground black pepper
Directions: Form a sausage into 35-45 teaspoon size balls. In a pot, brown meatballs in olive oil for 15 minutes over medium-high heat. Remove all to a plate.
Sauté onion and fennel in the drippings for 10 minutes over medium-low heat. Add garlic and sauté for 1 minute. Add escarole, reserving a handful. Increase heat to medium-high and toss for 2 minutes, until leaves wilt.
Return meatballs to a pot. Add beans, broth, pepper and 1 cup water. Bring to boil. Reduce heat, cover, and simmer until meatballs are cooked through, about 5 minutes. Stir in reserved escarole. Divide among bowls and enjoy!!!

Escarole Soup


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