1 tbsp. vegetable oil
12 oz. sweet Italian sausage, cut in 1 inch pieces
1 lg. onion, chopped
1 tsp. minced garlic
3 1/2 c. chicken broth
1 (19 oz.) can cannellini (white kidney beans), drained
1 (16 oz.) can tomatoes, undrained, tomatoes broken up
1/4 tsp. pepper
6 c. escarole, about 8 oz.
Parmesan cheese

NOTE: Sausage may be substituted with ground turkey.

Heat oil in large heavy pot or Dutch oven. Add sausage and cook over medium high heat about 10 minutes until browned. Remove to paper towels with slotted spoon to drain.

Pour off all but 1 tablespoon drippings. Add onion and garlic and cook over medium heat stirring occasionally, until onion is translucent. Add broth, beans, tomatoes, pepper and drained sausage. Bring to a boil. Add escarole, reduce heat, cover and simmer 10 minutes or until escarole is tender. Sprinkle with cheese upon serving.