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, ...
Register to view this article
Why Register for FREE?
Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.