Escarole, Bean & Sausage Soup with Parmesan

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Ingredients

• 2 t EVOO
• 1 chopped onion
• 1/2 C thinly sliced fennel bulb
• 1 T minced garlic
• 3 links Italian turkey sausage links, 2 mild, 1 hot, casings removed
• 2 C chicken broth
• 1 C water
• 15 oz can cannelloni beans, rinsed & drained
• 4 C chopped escarole
• 2 T grated Parmesan

Preparation

Step 1

Heat oil in large sauce over med-hi heat. Add onion, fennel, garlic & sausage; cook 7 min until sausage is browned, stirring frequently to crumble. Add broth, water & beans. Cover; bring to boil & cook 5 min., stirring occasionally. Stir in escarole & cook 4 min until escarole wilts. Ladle into soup bowls & sprinkle with Parmesan