Sausage, Escarole And Bean Ragout

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 12 ounces sweet italian turkey sausage
• cooking spray
• 1 cup onion, chopped
• 1 cup red potatoes, peeled and cubed (about 6 oz.)
• 1/3 cup chardonnay wine or 1/3 cup other dry wine
• 1 tablespoon garlic, minced
• 1 (16 ounce) can cannellini beans or 1 (16 ounce) can other beans, rinsed and drained
• 1 (14 ounce) can reduced-sodium fat-free chicken broth
• 4 cups escarole, sliced (about 4 oz.)
• 1 teaspoon fresh rosemary, chopped
• 2 tablespoons parmesan cheese, grated

Recipe

• 1 heat a large nonstick skillet with high sides over medium-high heat. coat pan with cooking spray.
• 2 if you prefer crumbled sausage, remove casings. add sausage and onion to pan, and cook 4 minutes or until sausage browns, stirring to crumble.
• 3 if you prefer sausage slices, cook whole sausages in a little water until almost firm. slice sausages and return to pan with onion and cook until onion is lightly browned and no pink remains in sausage.
• 4 stir in potatoes, wine, garlic, beans and chicken broth; return to simmer. cover and cook 7 minutes.
• 5 stir in escarole and rosemary, and cook for 4 minutes or until the escarole wilts, stirring occasionally.
• 6 ladle 1 1/4 cups soup into each of 4 shallow bowls, and sprinkle each serving evenly with 1 1/2 teaspoons cheese.