Greens, Beans and Sausage Soup

• 1 12 lbs sausage patties, Italian
• 1 medium white onion
• 2 (32 ounce) boxes chicken stock, Kitchen Basics
• 1 (16 ounce) bag escarole, pre-cleaned and cut
• 2 (15 1/2 ounce) cans white kidney beans, drained

1. In a large saucepan, cook the sausage and onion over medium high heat, breaking the sausage into bite sized pieces until no longer pink.
2. Drain.
3. Add the broth and escarole to the pot; cover until greens are cooked through.
4. Add the beans last and stir to combine without mashing the beans.
5. Serve with crusty bread.

sausage patties, white onion, chicken stock, white kidney beans

Taken from www.food.com/recipe/greens-beans-and-sausage-soup-409999 (may not work)