Sausage, Escarole, and Bean Soup Recipe

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Ingredients

  • 2 tablespoons olive oil
  • 19 ounces hot Italian Sausage, sliced
  • 1 large celery stalk, sliced
  • 1 large carrot, sliced
  • 1 yellow onion, sliced
  • 2 garlic cloves, minced
  • 1 large head escarole, washed, drained, and roughly chopped
  • 1 (15-ounce) can fire roasted diced tomatoes with its juices
  • 6 cups homemade or less sodium chicken broth
  • 1 bay leaf
  • 2 (15-ounce) cans cannellini beans, rinsed and drained
  • Salt, if needed
  • Freshly ground black pepper, to taste
  • Optional garnish: freshly grated parmesan cheese

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