Sausage, Beans, and Greens


Escarole, a type of endive, is typically used in salads, but it makes a great addition to this hearty one-pot dish.

Sausage, Beans, and Greens

Jay Wilde

Total Time:
25 mins


  • ½ pound hot or mild fresh Italian sausage links, bias-sliced into 1/2-inch pieces

  • ½ cup chopped onion

  • 2 19 ounce can white kidney beans (cannellini), drained and rinsed

  • 2 cup coarsely chopped escarole or spinach

  • ¾ cup reduced-sodium chicken broth

  • ¼ cup dry white wine or reduced-sodium chicken broth

  • 2 tablespoon snipped fresh thyme or 1 teaspoon dried thyme, crushed

  • ¼ cup finely shredded Parmesan cheese (optional)


  1. In a large saucepan cook Italian sausage and onion over medium heat about 5 minutes or until onion is tender. Drain off fat. Add beans, escarole or spinach, chicken broth, wine, and thyme. Bring to boiling; reduce heat. Cover; simmer 5 minutes. Ladle into serving bowls. Sprinkle with Parmesan cheese, if desired. Makes 4 servings.

Nutrition Facts (per serving)

397 Calories
14g Fat
41g Carbs
20g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 397
% Daily Value *
Total Fat 14g 18%
Saturated Fat 5g 25%
Cholesterol 38mg 13%
Sodium 993mg 43%
Total Carbohydrate 41g 15%
Protein 20g
Vitamin C 5.3mg 27%
Calcium 111.1mg 9%
Iron 4.7mg 26%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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