1 can (15 oz) white kidney or cannellini beans, rinsed and drained
1 can (14-1/2 oz) diced tomatoes, undrained
1 can (14-1/2 oz) reduced-sodium chicken broth
1/2 cup marsala wine or additional reduced-sodium chicken broth
1 teaspoon each dried basil, marjoram, oregano and thyme
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup uncooked bow tie pasta
6 cups torn escarole (about 1 small head)
In a Dutch oven, saute the sausage until it is no longer pink, drain. Then saute the celery, onion and carrot in oil until tender. Stir in the water, beans, tomatoes, broth, wine and seasonings. Bring to a boil. Stir in pasta.
Reduce heat; simmer, uncovered, for 13-15 minutes or until pasta is tender, adding escarole during last 3 minutes of cooking.
http://piemontesausage.com/wp-content/uploads/2017/01/Italian-Vegetable-Soup_exps41097_HCK1891548A09_10_1bC_RMS.jpg300300Claude Colehttp://staging6.piemonte.rdgstrategic.com/wp-content/uploads/2014/10/Web-Logo2.pngClaude Cole2017-01-27 11:26:372017-01-27 11:43:55Soup Series #6 Italian Vegetable Soup Recipe
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