Yield: 4 to 6 servings. 1 Tbsp. olive oil 12 oz. sweet and/or hot Italian sausage 1 medium-sized onion, sliced 3 cans (141⁄2 oz. each) readyto-serve reduced-sodium chicken broth 1 can (14 to 19 oz.) cannellini beans, drained and rinsed 1 piece (4” square) Parmigiano-Reggiano® cheese rind (optional) 3 oz. Parmigiano-Reggiano® in 1” piece 4 cups packed escarole leaves, sliced in 1” pieces 4 to 6 slices Italian bread, toasted and brushed with oil In a heavy 4-qt. saucepan over medium heat, ...

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