White bean and escarole soup with chicken sausage recipe

Ingredients

• ½ pound fully cooked chicken sausage links, sliced
• 2 tablespoons olive oil
• 2 cloves garlic, sliced
• 6 cups low-sodium chicken broth
• 1 (15.5-ounce) can cannellini beans, rinsed and slightly mashed
• 1 small head escarole, torn
• Kosher salt and black pepper

1. Brown the sausages in the oil in a large saucepan over medium-high heat, 3 to 5 minutes. Add the garlic and cook, stirring, for 1 minute.
2. Add the broth, beans, escarole, ½ teaspoon salt, and ¼ teaspoon pepper. Simmer until escarole is tender, 8 to 10 minutes.