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.