Escarole has a milder flavor than endive but still offers a slight bitterness that is balanced by the creamy beans and sweet sausage.
2 teaspoons extra-virgin olive oil
1 cup prechopped onion
1/2 cup thinly sliced fennel bulb
1 tablespoon minced garlic
3 (3.2-ounce) links sweet turkey Italian sausage, casings removed
2 cups fat-free, lower-sodium chicken broth
1 cup water
1 (15-ounce) can no-salt-added cannellini beans or other white beans, rinsed and drained
4 cups chopped escarole
2 tablespoons grated Parmesan cheese
How to Make It
Heat a large saucepan over medium-high heat. Add olive oil to pan; swirl to coat. Add onion, fennel bulb, garlic, and sausage; cook 7 minutes or until sausage is browned, stirring frequently to crumble. 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.