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 1⁄2teaspoonsred wine vinegar, more to taste
kosher salt
1⁄4cup freshly grated parmigiano-reggiano cheese
NUTRITION INFO
Serving Size: 1 (528) g
Servings Per Recipe:4
Calories: 576.9
Calories from Fat 271 g47 %
Total Fat 30.2 g46 %
Saturated Fat 10.1 g50 %
Cholesterol 52.8 mg 17 %
Sodium 2162.6 mg 90 %
Total Carbohydrate42.5 g 14 %
Dietary Fiber 15.8 g63 %
Sugars 6.4 g25 %
Protein 34 g 68 %
DIRECTIONS
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.
