1 lb. sweet Italian sausage, casing removed (you can use turkey sausage, too)
1 med. onion, chopped
1 clove garlic, crushed (or equivalent of garlic powder)
1 can (28 oz.) whole tomatoes
1 can (46 oz.) chicken broth or homemade equivalent
1 head escarole, cleaned, coarsely chopped
1 c. (4 oz.) uncooked bow pasta or elbows
1 can (16 oz.) cannellini (white kidney) beans

In 5 quart Dutch oven, over medium heat, brown sausage over medium high heat, breaking it up with a spoon. Drain. Add onion and garlic; saute 3 minutes. Stir in tomatoes and liquid, breaking up tomatoes with a spoon. Stir in broth; bring to boiling. Add escarole; simmer uncovered about 15 minutes.

Meanwhile, cook pasta as label directs; drain. Drain and rinse beans. Add both to soup. Heat through. Makes 12 dynamite servings. Serve with salad and hot bread.