Italian Sausage Soup (Zuppa de Scarola) Recipe

"I actually serve this soup all year arounddelicious! If you like you can use 1/2 of a pound of white navy bean (half a bag) and 1 cup of Ditalini pasta. The beans must soak overnight in water before using in this soup"

Original is 8 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (192.2 g)
Calories 223.1
Total Fat - 17.2 g
Saturated Fat - 5.8 g
Cholesterol - 67.6 mg
Sodium - 786 mg
Total Carbohydrate - 6.6 g
Dietary Fiber - 1.6 g
Sugars - 1.9 g
Protein - 10.9 g
Calcium - 43.9 mg
Iron - 1.6 mg
Vitamin C - 9.3 mg
Thiamin - 0.2 mg

Step by Step Method

Step 1

In a Dutch oven or a large pot brown the sausage or meat (about 12 minutes).

Step 2

Add the chicken stock and garlic; bring to a boil, reduce heat and simmer, scraping all the browned bits from the bottom of the pan. Add the beans, herbs, and cook, covered, for 30 minutes simmering on lowest heat, until beans are tender. Add the escarole and cook until escarole is soft. Season with salt and ground pepper.