Name: Escarole-Sausage Soup
Ingredients: 3/4 lb Hot italian sausages -- cut; 1 tb Oil; 1 Onion; large -- chopped; 1 cl Garlic -- minced; 2 md Celery ribs -- with leaves; 2 lg Potatoes -- peeled and cube; 1 cn Tomatoes -- 16oz cut up; 3 c Water; 3 1/2 c Chicken broth; 1 tb Parsley -- chopped; 1/2 ts Basil; 1/2 ts Orsegano; 1/2 ts Salt; 1/4 ts Pepper; 1 lb Escarole -- trimmed and; Torn; Parmesan cheese -- grated

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CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy	Italian	Italian	4	Servings

INGREDIENTS

3/4	lb	Hot italian sausages — cut
1	tb	Oil
1		Onion; large — chopped
1	cl	Garlic — minced
2	md	Celery ribs — with leaves
2	lg	Potatoes — peeled and cube
1	cn	Tomatoes — 16oz cut up
3	c	Water
3 1/2	c	Chicken broth
1	tb	Parsley — chopped
1/2	ts	Basil
1/2	ts	Orsegano
1/2	ts	Salt
1/4	ts	Pepper
1	lb	Escarole — trimmed and
		Torn
		Parmesan cheese — grated

INSTRUCTIONS

Calories     per serving: 625 Fat grams per serving: 47 Approx. Cook Time:
Cholesterol  per serving: 65 In Dutch oven over medium-high heat brown
sausage in oil; remove with slotted spoon to paper towels to drain. Add
onion to Dutch oven; saute until tender. Add garlic; saute 1 minute. Add
sausage and remaining ingredients except escarole and cheese. Bring to
boil; reduce heat, cover and simmer 40 minutes. Add escarole; simmer 5
minutes. Serve sprinkled with cheese. Source:Woman's Day 1/13/81 From the
kitchen of Joan Holden-WGMB33A
Recipe By     :
From: El Charro Cafe Favorite Recipes
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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