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PREP TIME:
5 MINUTE

COOK TIME:
25 MINUTES

TOTAL TIME:
30 MINUTES

Author: Christi Davis
Recipe type: Gluten Free / Dairy Free / Vegan
Yield: 4 Servings

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Ingredients:

  • 1 Head Escarole Lettuce – Cleaned and Roughly Chopped
  • 1 TBSP Extra Virgin Olive Oil
  • 4 Garlic Cloves – Minced
  • 8 Cups Organic Vegetable Broth (Low Sodium)
  • 1 15 oz. Can Organic Cannellini Beans (Non-BPA Lined)
  • 1 ½ TSP Himalayan Sea Salt
  • Optional: 12 oz. Spicy Italian Chicken Sausage (Diced into bite-size pieces)
  • Optional: Red Pepper Flakes to taste

Instructions:

  1. In large pot, add olive oil and heat to medium. Add garlic and pepper flakes (if using).
  2. Cook about 1-2 minutes and immediately add broth.
  3. Next add the escarole. Cover and simmer medium/low for 10 minutes.
  4. Add beans and salt. Simmer on low until cooked through – another 15 minutes.
  5. Optional: Add quickly sautéed sausage to pot for extra flavor.

*Try and use all organic ingredients if possible.