Recipe - Escarole-Sausage Soup

Three fourths pound Hot italian sausages cut
1 tablespoon 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 cup Water
3 One half cup Chicken broth
1 tablespoon Parsley chopped
One half teaspoon Basil
One half teaspoon Orsegano
One half teaspoon Salt
One fourth teaspoon Pepper
1 pound Escarole trimmed and
Torn
Parmesan cheese grated

Calories per serving: 625 Fat grams per serving: 47 Approx. Cook Time:
Cholesterol per serving: 65 In Dutch oven over mediumhigh 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 HoldenWGMB33A

Recipe By :

From: El Charro Cafe Favorite Recipes

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip