Here’s a hearty main-course soup perfect for a simple winter dinner. The chopped escarole fills a large bowl but wilts considerably when cooked.

Serves 6.

INGREDIENTS

  • 2 tablespoons olive oil
  • 3/4 pound kielbasa sausage, diced
  • 4 large garlic cloves, chopped
  • 1 large head escarole, coarsely chopped
  • 3 14 1/2-ounce cans low-salt chicken broth
  • 1 15-ounce can cannellini (white kidney beans)
  • grated parmesan cheese

    DIRECTIONS

    Heat oil in heavy large Dutch oven over medium-high heat. Add sausage and garlic and sauté until sausage is lightly browned, about 8 minutes. Add escarole and toss until wilted, about 5 minutes. Add broth and cannellini with their juices. Simmer until flavors blend and soup thickens slightly, about 20 minutes. Season to taste with salt and pepper. Ladle soup into bowls. Serve with Parmesan cheese.