Escarole, White Bean and Sausage Soup

6 servings 

3 tablespoons olive oil 
8 sweet italian sausage 
1 cup chopped onion 
1/2 cup chopped celery
1 tablespoon minced garlic 
1 large head escarole, chopped (about 8 cups)
3/4 cup dry white wine 
1 can tomato puree (28 ounces)
4 (15-ounce) cans Great Northern beans, rinsed, drained
1 cup chicken stock or canned low salt chicken broth 
Freshly grated Parmesan cheese (optional) 

1. Heat oil in heavy large over medium-high heat. Working in batches, saute sausage until cooked through, breaking up with back of spoon, about 6 minutes per batch. Using slotted spoon, transfer sausage to bowl, leaving drippings in pot 
2. Reduce heat to medium; add onion, garlic, celery and carrots to pot and saute until translucent, about 5 minutes. Add escarole and saute until wilted, about 2 minutes. Add tomatoes, wine and cook for 2 minutes. Add beans, stock and sausage and simmer 10 minutes to blend flavors. Add escarole and saute until wilted, about 2 minutes. Add wine and cook 2 minutes. 
3. Season to taste with salt and pepper. Transfer to large bowl. Top with grated Parmesan, if desired. 

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