Sausage, Beans, and Greens

From BHG.

• Ready In: 30 mins
• Serves: 4

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.