| | Directions |
- In a saute pan, heat 2 tablespoons of the olive oil over medium high heat, add the garlic and onion and saute until soft and starting to color, about 7-10 minutes.
- Add the diced plum tomato and chopped escarole saute for another 5-7 minutes until the tomato softens and the escarole is wilted.
- Stir in the two cans of cannellini beans, the chicken broth, tomato paste, red pepper flakes and salt.
- Bring to a boil, and then simmer for about 10-12 minutes over low heat until thickened slightly.
- Stir in the fresh basil.
- While the bean mixture is cooking, coat the Italian Sausage with the remaining tablespoon of olive oil, place on a broiler pan and broil about 4 iches from the heat on high until browned and cooked through, turn several times while broiling, this should take about 15 - 20 minutes.
- When sausages are done, place bean mixture in large platter with sides; arrange cooked Italian Sausage over beans, drizzle with vinegar and sprinkle with parmesan cheese.
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Servings: 6
|  | | Ingredients | | - | | 3 tablespoons olive oil |
| - | | 3 cloves of garlic - minced |
| - | | 1 medium yellow onion - peeled and finely chopped |
| - | | 1 cup plum tomatoes - seeded, chopped |
| - | | 1 pound escarole - washed and coarsely chopped |
| - | | 32 ounces cannellini beans - rinsed and drained |
| - | | 14 1/2 ounces chicken broth |
| - | | 2 tablespoons tomato paste |
| - | | 1/4 teaspoon red pepper flakes |
| - | | 1 teaspoon salt |
| - | | 1/4 cup fresh basil leaves - chopped |
| - | | 1 pound Premio Hot Italian Sausages |
| - | | 1 tablespoon red wine vinegar |
| - | | 2 ounces freshly grated parmesan |
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