Ingredients
3 - 4 sweet italian sausage links
1 onion diced
1 - 2 bunches of escarole (kale works too!)
6 cups Chicken broth
Fluffy absorbing bread (for soaking up broth when you eat it)
1 can white beans or red kidney beans
Parmesan Cheese
Method
Cut sausage into 1/2 to 1 inch chunks and brown with onion in a in soup pan.
Remove sausage and onion when browned and mostly cooked.
Add chopped escarole (or kale) and saute slightly to wilt for about 5 minutes on medium heat, Add chicken broth. Let cook at a low simmer, if you are adding potatoes, add them now (maybe half hour to an hour?) . Add kidney beans and sausage heat for 5-10 minutes.
Remove sausage and onion when browned and mostly cooked.
Add chopped escarole (or kale) and saute slightly to wilt for about 5 minutes on medium heat, Add chicken broth. Let cook at a low simmer, if you are adding potatoes, add them now (maybe half hour to an hour?) . Add kidney beans and sausage heat for 5-10 minutes.
Serve with fresh grated Parmesan cheese and bread.
Good to Know
You can add a couple of unpeeled thinly sliced potatoes when you add the escarole.Really good the next day.
Thanks Corey for your recipe and allowing me to make some changes to it.