Servings: 6

4 links Italian Sausage, (optional) 4 links Italian Sausage, (optional)
 
3 tablespoons Olive Oil 3 tablespoons Olive Oil
1 cup Onion, chopped 1 cup Onion, chopped
3 cloves Garlic, pressed 3 cloves Garlic, pressed
1 head Escarole, washed and chopped, (If the heads are small, use 1 1/2 - 2 heads) 1 head Escarole, washed and chopped, (If the heads are small, use 1 ½ to 2 heads)
2 cans Small White Beans, drained 2 cans Small White Beans, drained
Chicken Stock, to taste Chicken Stock, to taste
Kosher Salt, to taste Kosher Salt, to taste
Black Pepper, to taste Black Pepper, to taste
 
1 pound Gemelli Pasta, or other short, twist-shaped pasta (optional) 1 pound Gemelli Pasta, or other short, twist-shaped pasta (optional)
Grated Parmesan Cheese, (optional) Grated Parmesan Cheese, (optional)

Parboil sausage (if using) until cooked through; about 15 to 20 minutes. Drain and set aside.
In a large skillet, saute onions in olive oil until translucent. Add garlic and saute just until fragrant.
Add escarole, cover and saute until wilted, stirring occasionally. May need to add escarole in batches as it wilts if it's too much for your pan all at once.
Slice sausage into ¾-inch slices.
Add beans, sausage slices and chicken stock to skillet with escarole. Use more or less chicken stock depending on desired outcome (soup vs pasta topping). Bring to a boil and reduce to a simmer. Cover and simmer for 15 to 20 minutes. Season with salt and pepper to taste.
Ladle into bowls to serve as a soup or, alternately, cook pasta according to package directions, top with greens and beans and sprinkle with a bit of grated parmesan cheese. Serve!

Can be served over pasta for dinner and simply by adding some more broth before microwaving it becomes a soup for lunch the next day!  Can be served over pasta for dinner and simply by adding some more broth before microwaving it becomes a soup for lunch the next day!