READY IN: 30mins


  • 1tablespoon extra-virgin olive oil
  • 1mediumyellow onion, chopped
  • 34 lbhot Italian sausage, casings removed
  • 2mediumgarlic cloves, minced
  • 2 (15 ounce) cans cannellini beans, rinsed and drained
  • 1small head escarole, chopped into 1- to 2-inch pieces, washed, and lightly dried
  • 1cup low-salt canned chicken broth
  • 1 12 teaspoonsred wine vinegar, more to taste
  • kosher salt
  • 14 cup freshly grated parmigiano-reggiano cheese

    Serving Size: 1 (528) g

    Servings Per Recipe:4

    Calories: 576.9

    Calories from Fat 271 g 47 %

    Total Fat 30.2 g 46 %

    Saturated Fat 10.1 g 50 %

    Cholesterol 52.8 mg 17 %

    Sodium 2162.6 mg 90 %

    Total Carbohydrate42.5 g 14 %

    Dietary Fiber 15.8 g 63 %

    Sugars 6.4 g 25 %

    Protein 34 g 68 %


  • Heat the oil in a heavy 5- to 6-qt. Dutch oven over medium heat. Add the onion and cook, stirring occasionally, until tender, 5 to 6 minutes. Add the sausage, raise the heat to medium high, and cook, stirring and breaking up the sausage with a wooden spoon or spatula until lightly browned and broken into small (1-inch) pieces, 5 to 6 minutes. Add the garlic and cook for 1 minute, then stir in the beans. Add the escarole to the pot in batches; using tongs, toss with the sausage mixture to wilt the escarole and make room for more.
  • When all the escarole is in, add the chicken broth, cover the pot, and cook until the beans are heated through and the escarole is tender, about 8 minutes. Season to taste with the vinegar and salt. Transfer to bowls and sprinkle each portion with some of the Parmigiano.
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