|2||medium red onions|
|1||large red bell pepper|
|1 1/4||lbs (575 g) hot Italian sausage links (5 links), casings removed|
|4||garlic cloves, pressed|
|6||cups (1.5 L) chicken stock|
|1||can (28 oz or 796 mL) petite diced tomatoes, undrained|
|1||cup (250 mL) uncooked ditalini pasta|
|2||sprigs fresh rosemary|
|1||small head (12 oz/350 g) escarole (about 12 cups/2.8 L sliced)|
|2||tbsp (30 mL) balsamic vinegar|
|1||tsp (5 mL) salt|
|2||oz (60 g) Parmesan cheese, shaved|
Yield: 8 servings (12 cups/2.8 L)
Nutrients per serving: (1 1/2 cups/375 mL): Calories 390, Total Fat 24 g, Saturated Fat 9 g, Cholesterol 60 mg, Carbohydrate 24 g, Protein 21 g, Sodium 1540 mg, Fiber 5 g
U.S. Diabetic exchanges per serving: 1 starch, 2 vegetable, 2 1/2 high-fat meat (1 carb)
Cook's Tips: Escarole, commonly used in Italian cooking, is a leafy green related to chicory. Use the green, leafy part of the escarole head for this stew. If desired, 1 bag (6 oz/175 g) fresh baby spinach leaves can be substituted for the escarole.
This stew can be made up to two days in advance. Prepare as recipe directs, omitting escarole; cool, cover and refrigerate. When ready to serve, reheat the stew over medium heat until hot. Proceed as recipe directs in Step 3.
The Vegetable Peeler does a great job of shaving hard cheeses such as Parmesan.