Sausage-Bean-Escarole Soup

• 12 oz. sweet Italian sausage
• 1 c. coarsely chopped onion
• 2 cloves garlic, thinly sliced
• 1 small head escarole, rinsed
• 1 (19 oz.) can cannellini beans (undrained)
• 1 1/2 c. chicken broth
• 1 (14 1/2 oz.) can whole tomatoes
• 1/2 tsp. salt
• 1/4 tsp. fennel seed
• 1 tsp. pepper

1. Crumble sausage without casing into deep, 3-quart microwaveproof casserole.
2. Add onion and garlic; microwave, covered, on High until sausage is cooked through, about 7 minutes. Trim escarole and tear white and light green leaves into bite size pieces.
3. Measure 3 cups packed leaves.
4. Break up sausage with fork.
5. Stir in escarole, cannellini beans with liquid, chicken broth, tomatoes with liquid, salt to taste, fennel seed and pepper.
6. Break up tomatoes with spoon.
7. Microwave, covered, on High for 15 minutes.

sweet italian sausage, onion, garlic, head, cannellini beans, chicken broth, tomatoes, salt, fennel seed, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=432993 (may not work)