Escarole And Bean Soup With Sausage

• 1 lb Italian turkey sausage link
• 3 tablespoons olive oil, divided
• 1 large onion, chopped
• 3 garlic cloves, chopped
• 1 head escarole, washed and coarsly chopped
• salt and pepper
• 6 cups chicken broth
• 15 1/2 ounces cannellini beans, drained
• 1/2 cup orzo pasta
• 1/4 cup finely chopped fresh parsley
• 2 tablespoons lemon juice (optional)

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

italian turkey sausage, olive oil, onion, garlic, head, salt, chicken broth, beans, orzo pasta, parsley, lemon juice

Taken from www.food.com/recipe/escarole-and-bean-soup-with-sausage-259314 (may not work)