Ingredients
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1 medium onion, chopped
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2 (19 ounce) cans white kidney beans, rinsed and drained
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3/4 cup chicken broth
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1/4 cup dry white wine
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2 tablespoons snipped fresh thyme (or 1 teaspoon dried thyme)
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2 cups torn escarole or 2 cups fresh spinach
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1/4 cup shredded parmesan cheese
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1/2 lb hot Italian sausage or 1/2 lb mild Italian sausage, bias-sliced into 1/2-inch pieces
Instructions
- In a large pot, cook sausage and onion over medium heat for 5 minutes or until onion is tender; drain.
- Add in beans, chicken broth, wine, and thyme.
- Bring to a boil; lower heat, cover, and simmer for 5 minutes.
- Stir in escarole; heat through.
- Season to taste with salt and pepper, if desired.
- Ladle into individual bowls; sprinkle w/ Parmesan cheese.