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Spicy Sausage, Escarole & White Bean Stew
Ingredients
  • 1 Tbs. extra-virgin olive oil
  • 1 medium yellow onion, chopped
  • ¾ lb. hot Italian sausage, casings removed
  • 2 medium cloves garlic, minced
  • 2 15-oz. cans cannellini beans, rinsed and drained
  • 1 small head escarole, chopped into 1- to 2-inch pieces, washed, and lightly dried
  • 1 cup low-salt canned chicken broth
  • 1-½ tsp. red-wine vinegar; more to taste
  • Kosher salt
  • ¼ cup freshly grated Parmigiano-Reggiano
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