Italian Sausage and Escarole Soup<\/p>\n
6 ounces lite smoked sausage
\n2 (14-ounce) cans, or 4 C., reduced-sodium chicken broth
\n1\/4 tsp. red pepper flakes
\n1 large russet potato (about 1\/2 pound)
\n4 C. washed and chopped escarole
\n1\/2 C. low-fat evaporated milk
\n2 tsp. cornstarch<\/p>\n
Cut the sausage at an angle into slices about 1\/2-inch thick and place into a medium soup pot. Add the broth and red pepper flakes and place over medium heat. Slice the unpeeled potato into 1\/4-inch slices, then quarter each slice and add to the pot. Bring the soup to a simmer, cover, and cook for 10 minutes. Remove the lid, add the escarole, and simmer for 5 more minutes. Whisk together the evaporated milk and cornstarch in a small C. and add to the soup. Simmer for 3 to 4 minutes, stirring occasionally, until slightly thickened.<\/p>\n
<\/p>\n
Yield: 4 servings (1 \u00c2\u00bd C.)<\/p>\n
Calories: 189<\/p>\n
Fat: 4.5g<\/p>\n
Fiber: 6g<\/p>\n","protected":false},"excerpt":{"rendered":"
Italian Sausage and Escarole Soup 6 ounces lite smoked sausage 2 (14-ounce) cans, or 4 C., reduced-sodium chicken broth 1\/4 tsp. red pepper flakes 1 large russet potato (about 1\/2 pound) 4 C. washed and chopped escarole 1\/2 C. low-fat evaporated milk 2 tsp. cornstarch Cut the sausage at an angle into slices about 1\/2-inch thick and place into a medium soup pot. Add the broth and red pepper flakes and place over medium heat. Slice the unpeeled potato into…<\/p>\n