Escarole, Bean, and Sausage Soup


1 lb hot Italian sausage, slice4d into thin rounds
2 tablespoons olive oil
2 garlic cloves, chopped
2 heads of escarole, chopped
4 cups low-salt chicken broth for homemade broth see my recipe
2 cups home-cooked cannellini beans or 1 (15-ounce) can of cannellini beans, drained and rinsed
1 (1-ounce) piece Parmesan
Freshly ground black pepper
6 teaspoons extra-virgin olive oil

Crusty bread for serving

Heat 2 tablespoons of olive oil in a heavy large pot over medium heat. Add sausage and garlic until the sausage is lightly brown. Add the escarole and saute until wilted, about 2 minutes. Add a pinch of salt. Add the chicken broth, beans, and Parmesan cheese. Cover and simmer until the beans are heated through, about 5 minutes. Season with salt and pepper, to taste.
Ladle the soup into 6 bowls. Drizzle 1 teaspoon extra-virgin olive oil over each. Serve with crusty bread.