Yield: 4 quarts. 8 oz. Parmigiano-Reggiano® cheese with rind 3 Tbsp. olive oil 2 lb. sweet and/or hot Italian sausage links 11/4 lb. thinly sliced onions 2 qts. chicken broth 4 lb. cooked cannellini beans, drained 1 lb. escarole, sliced in 1" pieces to taste, salt to taste, ground black pepper 12 slices Italian bread, toasted Remove rind from cheese and reserve. Pull a vegetable peeler or cheese slicer across cheese to make thin shavings; set aside. In a heavy saucepot, over medium ...
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