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Message: <blockquote data-quote="moreluck" data-source="post: 553815" data-attributes="member: 1246">Sausage, White Bean and Escarole Soup1 lb. hot Italian sausage links4 Tbls. extra-virgin olive oil1 med. onion chopped2 Tbls. chopped fresh rosemary2 cans (19oz. each) cannellini beans, rinsed and drained1/2 lb. escarole, chopped (about 6 cups)2 cans (14 1/2 oz. each) reduced sodium chicken broth2 oz. sun dried tomatoes (not packed in oil) chopped1/3 cup finely grated parmesan cheeseRemove sausage from casings. Heat 1 Tbls. oil in heavy 5 qt. pot over moderately high heat. Add sausage and cook, stirring and breaking up clumps, until no longer pink....about 5 mins. Transfer with slotted spoon to a bowl. Add 1 Tbls. oil, the onion and rosemary to the same pot; cook over moderate heat, stirring until onion is softened, about 3-5 mins. Add sausage, beans, escarole, broth and tomatoes; simmer, stirring occasionally, 15 mins. Ladle sop into bowls, sprinkle with cheese and drizzle with remaining 2 Tbls. olive oil. 6 servings</blockquote>