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Ingredients

• 1 tablespoon  extra-virgin olive oil
• 1 medium  yellow onion, chopped
• 3/4 pound  hot Italian sausage, casings removed
• 2 medium  cloves garlic, minced
• 2   15-ounce 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
• 1-1/2 teaspoons  red-wine vinegar; more to taste
•   Kosher salt
• 1/4 cup  freshly grated Parmigiano-Reggiano

Description

Heat The Oil In A Heavy 5- To 6-quart Dutch Oven Over Medium Heat. Add The Onion And Cook, Stirring Occasionally, Until Tender, 5 To 6 Minutes. Add The Sausage, Raise The Heat To Medium High, And Cook, Stirring And Breaking Up The Sausage With A Wooden Sp

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