Escarole, Bean, and Sausage Soup with Parmesan Cheese

Ingredients

• 15 ounce no-salt-added cannellini beans beans white rinsed drained canned
• 4 cups endive chopped
• 0.5 cup fennel bulb thinly sliced
• 1 tablespoon garlic minced
• 9.6 ounce turkey sausage sweet italian
• 2 cups lower-sodium chicken broth fat-free
• 2 teaspoons olive oil extra-virgin
• 1 cup prechopped onion 
• 2 tablespoons parmesan cheese grated
• 1 cup water 

Equipment

• bowl
• frying pan
• sauce pan

Directions

1. Heat a large saucepan over medium-high heat.
2. Add olive oil to pan; swirl to coat.
3. Add onion, fennel bulb, garlic, and sausage; cook 7 minutes or until sausage is browned, stirring frequently to crumble.
4. Add broth, 1 cup water, and beans. Cover; bring to a boil, and cook 5 minutes, stirring occasionally. Stir in escarole; cook 4 minutes or until escarole wilts. Divide soup evenly among 4 bowls; sprinkle with Parmesan cheese.