Sausage, Beans, and Greens |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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From BHG. Ingredients:
1/2 lb hot italian sausage or 1/2 lb mild italian sausage, bias-sliced into 1/2-inch pieces |
1 medium onion, chopped |
2 (19 ounce) cans white kidney beans, rinsed and drained |
3/4 cup chicken broth |
1/4 cup dry white wine |
2 tablespoons snipped fresh thyme (or 1 teaspoon dried thyme) |
2 cups torn escarole or 2 cups fresh spinach |
1/4 cup shredded parmesan cheese |
Directions:
1. In a large pot, cook sausage and onion over medium heat for 5 minutes or until onion is tender; drain.
2. Add in beans, chicken broth, wine, and thyme.
3. Bring to a boil; lower heat, cover, and simmer for 5 minutes.
4. Stir in escarole; heat through.
5. Season to taste with salt and pepper, if desired.
6. Ladle into individual bowls; sprinkle w/ Parmesan cheese.
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