*  Exported from  MasterCook  *
               Tortorelli’s Escarole Soup (Zuppa di Scarola)
 Recipe By     : Wisconsin Trails Magazine (1988: Digest)*
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Soups                            Net-It
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      pound         sweet Italian sausage
    4      quarts        chicken stock -- preferably
                         homemade stock
    6                    garlic cloves -- minced
                         freshly ground black pepper
    1      pound         dry white beans -- washed and drained
    2      heads         escarole -- roughly chopped
                         into 3/4-inch pieces -- (up to 4 cups)
                         freshly grated romato cheese
 Brown the sausage in a large soup pot. Remove and slice into rounds; set
 Add the stock, garlic and several grindings of pepper to the soup pot.
 Bring to a boil, reduce heat and simmer, scraping all the browned bits from
 the bottom of the pan. Add the beans and cook, covered, for 60 to 90
 minutes. Uncover and add the sausage and escarole and cook until escarole
 is soft. Taste and adjust seasonings. Serve with plenty of freshly grated
 [MC-Per Serving: 314 cals, 14g total fat (40%cff)]
 TIP: Save the flavorful juices left over in chicken dishes and freeze. Use
 this in the recipe in lace of the same amount of stock, the flavor will be
 more intense.
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 NOTES : *Recipe from the “Best of” articles published in the Wisconsin
 Trails Magazine (Madison, WI). *[Wisconsin Country Gourmet: Seasonal
 Recipes, Ethnic and Holiday Menus; Digest. Edited by Marge Snyder and
 Suzanne Breckenridge. (Wisconsin Trails Magazine, 1988).]  Pat Hanneman’s
 Kitchen: mail to (kitpath@earthlink.net). Festa Italiana is held yearly,
 mid-July, in Milwaukee along Lake Michigan near the Memorial Art Museum. 
 Nutr. Assoc. : 3775 0 0 0 0 5511 550 0 0 0