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Tortorelli's Escarole Soup (Zuppa di Scarola)
Recipe By : Wisconsin Trails Magazine (1988: Digest)*
Serving Size : 12 Preparation Time :0:00
Categories : Soups Net-It
Amount Measure Ingredient -- Preparation Method
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1 pound sweet Italian sausage
4 quarts chicken stock -- preferably
homemade stock
6 garlic cloves -- minced
freshly ground black pepper
1 pound dry white beans -- washed and drained
2 heads escarole -- roughly chopped
into 3/4-inch pieces -- (up to 4 cups)
salt
freshly grated romato cheese
Brown the sausage in a large soup pot. Remove and slice into rounds; set
aside.
Add the stock, garlic and several grindings of pepper to the soup pot.
Bring to a boil, reduce heat and simmer, scraping all the browned bits from
the bottom of the pan. Add the beans and cook, covered, for 60 to 90
minutes. Uncover and add the sausage and escarole and cook until escarole
is soft. Taste and adjust seasonings. Serve with plenty of freshly grated
Romano.
[MC-Per Serving: 314 cals, 14g total fat (40%cff)]
TIP: Save the flavorful juices left over in chicken dishes and freeze. Use
this in the recipe in lace of the same amount of stock, the flavor will be
more intense.
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NOTES : *Recipe from the "Best of" articles published in the Wisconsin
Trails Magazine (Madison, WI). *[Wisconsin Country Gourmet: Seasonal
Recipes, Ethnic and Holiday Menus; Digest. Edited by Marge Snyder and
Suzanne Breckenridge. (Wisconsin Trails Magazine, 1988).] Pat Hanneman's
Kitchen: mail to (kitpath@earthlink.net). Festa Italiana is held yearly,
mid-July, in Milwaukee along Lake Michigan near the Memorial Art Museum.
Nutr. Assoc. : 3775 0 0 0 0 5511 550 0 0 0
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