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escarole bean soup with sausage
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| 1 pkg (about 1 1/2 lbs) | Italian Classics Mild Italian Pork Sausage Patties |
| 3 Tbsp | Wegmans Basting Oil, divided |
| 1 pkg (8 oz) | Food You Feel Good About Cleaned & Cut Chopped Onions |
| 3 cloves | Food You Feel Good About Peeled Garlic, chopped |
| 1 pkg (15 oz) | Food You Feel Good About Fresh Chopped Escarole |
| Salt | |
| pepper to taste | |
| 1 carton (32 oz) + 1 1/2 cups Food You Feel Good About Chicken Culinary 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 |
Directions
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.
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