3/4 lb. hot Italian sausage cut in 1" pieces
1 tbsp. vegetable oil
1 lg. chopped onion
1 clove minced garlic
2 med. celery, chopped with leaves
2 lg. potatoes, peeled & cubed
1 (16 oz.) can tomatoes, chopped
3 c. water
3 1/2 c. chicken broth
1 tbsp. chopped parsley
1/2 tsp. basil
1/2 tsp. oregano
1/2 tsp. salt
1/4 tsp. pepper
1 lb. torn escarole
8 oz. shredded Monterey Jack cheese

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 in individual bowls.