Escarole & Bean Soup with Sausage

Makes: 8 cups
Active Time: 20 min Total Time: 40 min

1 pkg Mild Italian Pork Sausage Patties
3 Tbsp Oil, divided
1 pkg (8 oz) Chopped Onions
3 cloves Garlic, chopped
2 pkgs Escarole Blend
Salt and pepper to taste
1 carton (32 oz) + 1 1/2 cups Chicken Stock
1 can (15.5 oz) Cannellini Beans, drained
1 cup Ditalini Pasta
1/4 cup finely chopped fresh parsley
2 Tbsp lemon juice

Cut each sausage patty into 8 pieces; shape into balls. Heat 1 Tbsp
basting oil in large braising pan on MEDIUM. Add sausage balls and cook,
turning to brown all sides, 3-4 min. Remove sausage from pan and set
aside. Discard pan drippings. Return pan to heat; add remaining 2 Tbsp
basting oil and onions. Cook, stirring occasionally, 2-3 min, until onions
are translucent. Add garlic; cook, stirring until softened, about 1 min.
Add escarole; cook, stirring occasionally, 1-2 min, until wilted. Season
to taste with salt and pepper. Stir in stock, beans, and browned sausage;
heat to boiling on MEDIUM-HIGH. Reduce heat and simmer 10 min. Add pasta;
simmer 10 min. Add parsley and lemon juice. Season to taste with salt and
pepper.

Nutrition Info: Each serving (about 1 cup) contains 320 calories, 29g
carbohydrate (4g fiber), 19g protein, 14g fat (5g saturated fat), 45mg
cholesterol and 960mg sodium.

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