Escarole & Bean Soup with Sausage

Recipe courtesy of conniejeff

Wegmans recipe

1   pkg (about 1 1/2 lbs) Wegmans Mild Italian Pork Sausage Patties

3   Tbsp Wegmans Basting Oil, divided

1   pkg (8 oz) Food You Feel Good About Cleaned & Cut Chopped Onions (1 cup onions, chopped)

3   cloves Food You Feel Good About Peeled Garlic, chopped

2   pkgs (7 oz each) Food You Feel Good About Italian Escarole Blend (approximately 1 pound escarole)

Salt and pepper to taste

1   carton (32 oz) + 1 1/2 cups Food You Feel Good About Chicken Culinary Stock (5 1/2 cups chicken stock)

1   can (15.5 oz) Italian Classics Cannellini Beans, drained

1   cup Italian Classics Ditalini Soup Pasta

1/4   cup finely chopped fresh parsley

2   Tbsp lemon juice

Cut each sausage patty into 8 pieces; shape into balls.

 

Heat 1 Tbsp basting oil in large braising pan on MEDIUM. Add sausage balls and cook, turning to brown all sides, 3-4 min. Remove sausage from pan and set aside. Discard pan drippings.

 

Return pan to heat; add remaining 2 Tbsp basting oil and onions. Cook, stirring occasionally, 2-3 min, until onions are translucent. Add garlic; cook, stirring until softened, about 1 min. Add escarole; cook, stirring occasionally, 1-2 min, until wilted. Season to taste with salt and pepper.

 

Stir in stock, beans, and browned sausage; heat to boiling on MEDIUM-HIGH. Reduce heat and simmer 10 min. Add pasta; simmer 10 min. Add parsley and lemon juice. Season to taste with salt and pepper.

*** I don't use the Wegmans products to make this recipe so feel free to substitute with whatever brand you have on hand.