Escarole And Turkey Sausage Soup (South Beach Diet Phase 2)

• 8 ounces sweet reduced-fat Italian sausage (either chicken or turkey)
• 1 tablespoon extra virgin olive oil
• 1 medium onion, finely chopped
• 1/2 teaspoon dried rosemary, crumbled
• salt
• 1 garlic clove, minced
• 12 ounces head escarole, cut into cross-wise strips, washed, and spun dry
• 3 3/4 cups low sodium chicken broth

1. Lightly coat a heavy bottomed nonstick saucepan with cooking spray and heat over medium-high heat. Add sausages and reduce heat to medium; cook, stirring occasionally, until browned on all sides., 8 to 10 mintues. Transfer to a cuttting board.
2. Add oil to the pan and heat over medium heat. Add onion, rosemary, and a generous pinch of salt and cook, stirring occasionally until onion is softened, about 6 minutes. Stir in garlic and cook 2 minutes longer.
3. Meanwhile, cut sausages in half lengthwise, the cut widthwise into 1/2 inches pieces.
4. Add escarole to the pan, in batches if necessary., and stir just until wilted. Add sausage to the broth, bring to a simmer, and cook just until heated through, about 2 minutes. Serve warm.

sweet reducedfat, extra virgin olive oil, onion, rosemary, salt, garlic, head, chicken broth

Taken from www.food.com/recipe/escarole-and-turkey-sausage-soup-south-beach-diet-phase-2-438376 (may not work)