1. Heat a large pot (not nonstick) over medium-high heat. Crumble in sausage. Cook, stirring 5 minutes, until browned, breaking apart large pieces with a wooden spoon. Remove to a plate with a slotted spoon.
2. Reduce heat to medium. Add onion and carrots. Cook 5 minutes. Stir in garlic, red pepper flakes and escarole. Cook stirring 2 minutes.
3. Pour in chicken broth and bring to a simmer over high heat. Reduce heat to retain simmer. Cook 20 minutes. Return sausage to pot along with drained beans. Heat through. Serve sprinkled with Parmesan.
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