Ingredients:
1 cup uncooked dried navy beans
1 pound sweet Italian pork sausage, casing removed, or Hot depends on your family
1 large onion, thinly sliced (about 1 cup)
2 cloves garlic, thinly sliced
6 cups Chicken Broth
1 head escarole (about 1 pound), chopped (about 8 cups)
Grated Parmesan cheese
Freshly ground black pepper
Directions:
Soak the beans according to the package directions. Drain.
Cook the sausage in a 6-quart saucepot over medium-high heat until it's well browned, stirring often to break up meat. Remove the sausage from the saucepot with a slotted spoon.
Add the onion to the saucepot and cook for 2 minutes. Add the garlic and cook for 30 seconds.
Stir in the broth and beans. Heat to a boil. Reduce the heat to low. Cover and cook for 1 hour and 30 minutes or until the beans are tender.
Return the sausage to the saucepot and add the escarole. Cover and cook for 5 minutes or until the escarole is tender. Serve with the cheese and black pepper.
Tip: Escarole is a variety of endive, which grows in a flat head with broad, white ribs that have slightly curly green leaves. Remove the core and trim tough stems. Rinse well under cold running water and pat dry with paper towels.