What You'll Need
1 cup uncooked dried navy beans
1 pound sweet Italian pork sausage, casing removed
1 large onion, thinly sliced (about 1 cup)
2 cloves garlic, thinly sliced
6 cups Swanson® Chicken Broth or Swanson® Certified Organic Chicken Broth or Swanson® Natural Goodness® Chicken Broth
1 head escarole (about 1 pound), chopped (about 8 cups)
2 tablespoons grated Parmesan cheese
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 separate 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 the broth and beans in the saucepot. 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 freshly ground black pepper.