Sausage With Escarole and White Beans

Photo by Marcus Nilsson
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 668 calories
    • Calories 46 calories from fat
    • Fat 34 g
    • Sat Fat 8 g
    • Cholesterol 100 mg
    • Sodium 1,353 mg
    • Protein 32 g
    • Carbohydrate 43 g
    • Sugar 3 g
    • Fiber 13 g


  1. Check 1tablespoon olive oil
  2. Check 1pound Italian sausage
  3. Check 2 small onions, cut into wedges
  4. Check 3 cloves garlic, thinly sliced
  5. Check 1/2cup dry white wine (such as Sauvignon Blanc)
  6. Check 1cup low-sodium chicken broth
  7. Check 1 19-ounce can white beans, drained and rinsed
  8. Check 1 small head escarole, tough stems removed and roughly chopped
  9. Check 1/2teaspoon kosher salt
  10. Check 1/4teaspoon pepper
  11. Check 1/2cup grated Parmesan
  12. Check crusty bread (optional)


  1. Heat the oil in a large saucepan over medium heat.
  2. Cook the sausage, turning occasionally, until browned and cooked through, about 10 minutes.
  3. Transfer to a cutting board and let rest at least 5 minutes before slicing.
  4. Add onions to the pan and cook over medium heat, stirring occasionally, until soft, about 6 minutes. Add the garlic and cook, stirring, 1 minute more.
  5. Add the wine and broth and bring to a boil. Add the beans, escarole, salt, and pepper and cook, stirring occasionally, until the escarole wilts, 3 minutes.
  6. Spoon into bowls and top with the Parmesan. Serve with the sausage and bread, if desired.