Sausage With Beans And Escarole

• 12 ounces chicken sausage with Mediterranean seasonings, cut into 1/4-inch rounds
• 1 15-oz. can cannellini beans, drained and rinsed
• 1 15-oz. can garbanzo beans, drained and rinsed
• 1 28-oz. can whole tomatoes, drained and chopped
• 1 1/2 cups canned low-sodium chicken broth
• 1 bay leaf
• 1 teaspoon dried thyme
• 1/4 teaspoon crushed red pepper
• 1 small head escarole, chopped
• 1/4 cup coarsely grated Parmesan
• 2 tablespoons chopped fresh parsley
• Salt and pepper

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

chicken sausage, cannellini beans, garbanzo beans, tomatoes, chicken broth, bay leaf, thyme, red pepper, head, parmesan, parsley, salt

Taken from www.myrecipes.com/recipe/sausage-with-beans-escarole (may not work)