Escarole-Sausage Soup
| Yield: | 4 Servings |
| Categories: | Italian |
| 3/4 | lb | Hot italian sausages -- cut |
| 1 | tb | Oil |
| 1 | Onion; large -- chopped | |
| 1 | cl | Garlic -- minced |
| 2 | md | Celery ribs -- with leaves |
| 2 | lg | Potatoes -- peeled and cube |
| 1 | cn | Tomatoes -- 16oz cut up |
| 3 | c | Water |
| 3 1/2 | c | Chicken broth |
| 1 | tb | Parsley -- chopped |
| 1/2 | ts | Basil |
| 1/2 | ts | Orsegano |
| 1/2 | ts | Salt |
| 1/4 | ts | Pepper |
| 1 | lb | Escarole -- trimmed and |
| Torn | ||
| Parmesan cheese -- grated |
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