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Makes: 6  servings Prep 25 mins Cook 40 mins Stand 5 mins


  • 2 1/2 pounds  escarole or Swiss chard, coarsely chopped
  • 1 teaspoon  olive oil
  • 1/2 pound  sweet or hot Italian sausage links
  • 1 tablespoon  chopped garlic
  • 1 can (16 or 19 oz.) cannelini beans, drained and rinsed
  • 1 can (16 oz.) whole tomatoes in juice
  • 2 pounds  all-purpose potatoes, peeled and cut into 1-inch chunks
  • 1/4 teaspoon  red pepper flakes
  • 4 ounces  Asiago or provolone cheese, diced
  • 1/4 cup  water


1. Combine escarole and water in large Dutch oven; tightly pack leaves into pot and cover. Cook over medium heat until volume is reduced by half. Drain in colander, reserving 1/2 cup cooking liquid in a cup.

2. Heat oil in Dutch oven over medium-high heat; add sausage and cook, turning frequently, 4 minutes or until browned. Add garlic and cook 30 seconds. Stir in beans and tomatoes with juice, breaking up tomatoes with a spoon. Bring to boil. Cook 3 minutes.

3. Reduce heat to medium-low. Stir in escarole with reserved 1/2 cup cooking liquid, potatoes and red pepper flakes. Cover and cook 20 minutes or until potatoes are tender.

4. Stir cheese into Minestra; remove from heat and let stand until cheese is partially melted, about 5 minutes. Ladle into 6 large bowls. Makes 6 main-dish servings.

Nutrition Facts

  • Servings Per Recipe 6
  • cal.(kcal)535,
  • Fat, total(g)27,
  • chol.(mg)47,
  • sat. fat(g)11,
  • carb.(g)51,
  • pro.(g)23,
  • sodium(mg)918,
  • Percent Daily Values are based on a 2,000 calorie diet
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