Try this Spiced Sausage & Bean Soup recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 425F.
Oil a baking tray and put the sausages in oven until cooked through and well browned.
Remove sausages from the oven, let them cool and then cut into chunks.
Add ½ cup of chicken stock to the baking tray and use a spatula to scrape off any browned pieces of sausage from the pan. You will use this later in the soup.
Take a large pot and place over a medium heat and add the olive oil.
Add the onions and sauté until translucent, usually this takes 3-4 minutes. Add the garlic and cook for further 1-2 minutes. Make sure they are well mixed.
Add the chicken stock (and the half cup of stock from the roasting pan), the beans, sausage chunks and pepper flakes.
Bring to the boil and then turn heat down and let it simmer for 30 minutes.
Whilst the soup is simmering away beautifully, chop your escarole. Add this to the soup and stir.
Cook for a further 20-30 minutes stirring occasionally. The escarole should start to break apart slightly and separate. If the soup begins to look too thick, add more stock.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (3233g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1941 | ||
Calories from Fat: 1014 (52%) | ||
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Amt Per Serving | % DV | |
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Total Fat 112.7g | 150 % | |
Saturated Fat 35.8g | 179 % | |
Monounsaturated Fat 54.3g | ||
Polyunsanturated Fat 16.1g | ||
Cholesterol 258.8mg | 80 % | |
Sodium 5782.6mg | 199 % | |
Potassium 3813.6mg | 100 % | |
Total Carbohydrate 116.9g | 34 % | |
Dietary Fiber 2.4g | 9 % | |
Sugars, other 114.5g | ||
Protein 106.8g | 153 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1941
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