|2 (14oz) cans||Pastene Small Whole Cherry Tomatoes with drained|
|2 (15 oz) cans||Pastene White Kidney Beans, drained and rinsed|
|3 Tbsp||Pastene Extra Virgin Olive Oil|
|2½||Italian sausage links, casings removed|
|1||white onion, chopped|
|2 Tbsp||Pastene Minced Garlic|
|½ tsp||Pastene Hot Crushed Peppers|
|1 large head||escarole, chopped|
|1 cup||dry white wine|
|1 cup||chicken stock or chicken bone broth|
|Pastene Grated Parmesan Cheese (for topping)|
|sea salt and black pepper to taste|
- Heat oil in a heavy large stockpot over medium-high heat. Working in batches, sauté sausage until cooked through, breaking up with the back of a spoon until browned, about 6 minutes per batch.
- Using a slotted spoon, remove the sausage leaving the drippings in the pot. Reduce heat to medium, add onion to the pot and sauté until translucent, about 5 minutes. Add chopped prosciutto and sauté 1 minute. Add garlic and hot crushed peppers.
- Add escarole and sauté until wilted, about 2 minutes then add wine and cook for 2 minutes.
- Add tomatoes, beans, stock, and cooked sausage and simmer for 10 minutes to blend flavors. Season to taste with sea salt and cracked black pepper. Plate in shallow bowl and top with plenty of grated Parmesan cheese.