Escarole Soup
This escarole soup with little sausage balls, white beans, and a rich tomato base is yummy!
olive oil
1
tablespoon
bulk Italian sausage
2
pounds
chicken broth
2
(32 ounce) cartons
cannellini beans, rinsed and drained
2
(15 ounce) cans
escarole, chopped
1
head
tomato sauce
1
(15 ounce) can
 Heat oil in a stockpot over medium heat. Add sausage and cook until evenly browned and crumbly, 5 to 10 minutes. Add chicken broth, beans, tomato sauce, and escarole. Simmer for 15 to 20 minutes.
