AL BRONZO® ORECCHIETTE ESCAROLE SAUSAGE SOUP
- Barilla Al Bronzo® Orecchiette
- extra virgin olive oil
- carrots, diced 1/2 inch
- celery, diced 1/2 inch
- garlic, chopped
- red pepper flakes
- onions, diced 1/2 inch
- sweet Italian sausage, casing removed
- chicken broth
- cannellini beans, canned
- escarole, cleaned and chopped 1/2 inch
Orecchiette
CHEF'S NOTE
Recipe courtesy of Philip DeMaiolo, Corporate Chef at Sodexo Health and Hospitals.
Note: if preparing earlier in the day, skip step 6 and cook the pasta separately according to package instructions. The soup can be heated and pasta added prior to serving.