3 cans small white bean (navy bean)
1 pound sweet Italian pork sausage, casing removed (hot and/or sweet)
1 large onion, finely chopped
3 cloves garlic, thinly sliced
8 cups chicken broth or bouillon cubes according to package (1 cube for 2 cups=3 cubes)
1 head escarole (about 1 pound), chopped
grated parmesan cheese (optional)
freshly ground black pepper

Prepare the bouillon according to package directions, or use homemade broth or soupbase to make 8 cups.

Brown the sausage in a 6-quart saucepan over medium-high heat, stirring often to break up sausage. Remove the sausage from the saucepan with a slotted spoon. Drain well and pat dry to soak up extra grease.

Add the onion and sauté for 2 minutes. Add the garlic and sauté for 30 seconds. Stir in the broth and beans. Heat to a boil.

Return the sausage to the saucepan along with the escarole. Cover and simmer for 20 minutes or until the escarole is tender.

Taste and adjust seasonings. Salt is probably not needed, since the sausage is salty enough.

Serve with the grated Parmesan cheese and black pepper.

This is a heartier soup or chunky soup which eats like a meal.

ENJOY!

Submitted by: ItalianaFembot