Sausage with Beans and Escarole

Ingredients

• 1  bay leaves 
• 15 oz cannellini beans drained and rinsed canned
• 15 oz garbanzo beans drained and rinsed canned
• 28 oz canned tomatoes whole drained chopped canned
• 1.5 cups chicken broth low-sodium canned
• 12 ounces mild chicken sausage with mediterranean seasonings, cut into 1/4-inch rounds
• 0.3 teaspoon pepper red crushed
• 1 teaspoon thyme dried
• 1 small head endive chopped
• 2 tablespoons parsley fresh chopped
• 0.3 cup parmesan grated
• 6 servings salt and pepper 

Equipment

• slow cooker

Directions

1. Combine sausage, beans, tomatoes, broth, bay leaf, thyme and red pepper in slow cooker and cook on low heat setting for 4 hours.
2. Stir in escarole and cook an additional 5 to 8 minutes, until just wilted. Stir in Parmesan and parsley. Season to taste with salt and pepper and serve.