Noodle Soup Italiano

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Noodle Soup Italiano

4 to 6 servings

Ingredients:

1 mild or hot Italian sausage link (about 1/4 lb.)
2 cans (14 1/2 ounces each) chicken broth
3-4 ounces dried Asian noodles
2 cups thinly sliced escarole or fresh spinach leaves
1 small can (8 3/4 ounces) garbanzo beans (chickpeas, drained)
1/8 tsp crushed hot pepper
3 tbsp freshly grated Parmesan cheese

Directions:

Squeeze saugage from casing into a large saucepan. Cook over medium-high
heat, stirring to break up meat, until nicely browned, 2 to 3 minutes. Drain
off any fat.

Pour in chicken broth and 2 cups water. Bring to a boil over high heat. Add
noodles and escarole. Cook 2 to 3 minutes, stirring occasionally with a fork
to separate bundles, until noodles are tender but still firm.

Stir in garbanzo beans and hot pepper. Reduce heat to low and cook, stirring
occasionally, until beans are heated through, 1 to 2 minutes. To serve, ladle
soup into bowls and sprinkle with Parmesan cheese.

Per serving: 194 calories, 8 grams of fat
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