Escarole And Turkey Sausage Soup (south Beach Diet Phase 2)

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• 8 ounces sweet reduced-fat italian sausage (either chicken or turkey)
• 1 tablespoon extra virgin olive oil
• 1 medium onion, finely chopped
• 1/2 teaspoon dried rosemary, crumbled
• salt
• 1 garlic clove, minced
• 12 ounces head escarole, cut into cross-wise strips, washed, and spun dry
• 3 3/4 cups low sodium chicken broth

Recipe

• 1 lightly coat a heavy bottomed nonstick saucepan with cooking spray and heat over medium-high heat. add sausages and reduce heat to medium; cook, stirring occasionally, until browned on all sides., 8 to 10 mintues. transfer to a cuttting board.
• 2 add oil to the pan and heat over medium heat. add onion, rosemary, and a generous pinch of salt and cook, stirring occasionally until onion is softened, about 6 minutes. stir in garlic and cook 2 minutes longer.
• 3 meanwhile, cut sausages in half lengthwise, the cut widthwise into 1/2 inches pieces.
• 4 add escarole to the pan, in batches if necessary., and stir just until wilted. add sausage to the broth, bring to a simmer, and cook just until heated through, about 2 minutes. serve warm.