Prep Time:
10 Mins
Cook Time:
4 Hours
Yield:
6 Servings

How to Make It

Step 1

Combine sausage, beans, tomatoes, broth, bay leaf, thyme and red pepper in slow cooker and cook on low heat setting for 4 hours.

Step 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.

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