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Escarole-Sausage Soup

3/4 lb Hot italian sausages -- cut
1 tb Oil
1 Onion; large -- chopped
1 cl Garlic -- minced
2 md Celery ribs -- with leaves
2 lg Potatoes -- peeled and cube
1 cn Tomatoes -- 16oz cut up
3 c Water
3 1/2 c Chicken broth
1 tb Parsley -- chopped
1/2 ts Basil
1/2 ts Orsegano
1/2 ts Salt
1/4 ts Pepper
1 lb Escarole -- trimmed and torn
Parmesan cheese -- grated

In Dutch oven over medium-high heat brown sausage in oil; remove with slotted spoon to paper towels to drain. Add onion to Dutch oven; saute until tender. Add garlic; saute 1 minute. Add sausage and remaining ingredients except escarole and cheese. Bring to boil; reduce heat, cover and simmer 40 minutes. Add escarole; simmer 5 minutes. Serve sprinkled with cheese.

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