#22 (19/30)

22. Try 30 new recipes (19/30)

I got a new cookbook a while back that is all soups, chilis and stews. They are all super easy to make and so far really tasty!

Sausage and Escarole Stew

Ingredients:

2 medium red onions
1 large bell pepper
1 1/4 lbs hot Italian sausage (casings removed)
4 garlic cloves
6 cups chicken stock
1 can petite diced tomatoes (undrained)

1 cup uncooked ditalini pasta

2 sprigs fresh rosemary

1 small head escarole

2 tbsp balsamic vinegar

1 tsp salt

2 oz parmesan cheese

Directions:

1. Dice onions and bell pepper. Cut sausage in half lengthwise then cut crosswise into 1/2in pieces. Place sausage in a stockpot and cook over medium heat 6-7 minutes or until browned, stirring occasionally. Remove sausage and drain on paper towels

2. Add onions and pepper to pot. Cook and stir 3-4 minutes or until browned. Add pressed garlic and cook an additional 30 seconds or until fragrant. Stir in sausage, stock, tomatoes, pasta and rosemary. Bring to a simmer over medium heat and cook 10-12 minutes or until pasta is tender. Remove from heat and remove rosemary sprigs.

3. Cut escarole head in half lengthwise. Cut off and discard root end. Slice escarole crosswise, rinse and dry. Stir escarole, vinegar and salt into pot. Let stand 2-3 minutes or until escarole is wilted. Serve with parmesan cheese.