More Reasons to Like November

A sundae of colors this late afternoon. And yet another reason to like November: escarole soup, made today, the VERY BEST I've ever made, and economical too; found the recipe online. Serves about 4:

Escarole-Sausage Soup
1/4 cup olive oil
2 hot italian sausages
1 onion, chopped
2 cloves garlic, chopped
1 potato, diced
1 large carrot, diced
1 can white beans, drained and rinsed
1 head escarole, chopped
Chicken broth, about 4 or 5 cups
salt and pepper to taste

Crumble the sausage into the heated olive oil, and then the onion and garlic. Saute until the sausage is almost crisp. Add potato and carrot and saute until they are barely tender, about 10 minutes. Add the broth, drained white beans and the chopped escarole. Heat to boiling. Reduce heat and simmer about 25 minutes. Add salt and pepper to adjust to your taste. Mangia from Missouri.