Ingredients

2 teaspoons extra-virgin olive oil

3 leeks

1 tablespoon minced garlic

3 links sweet turkey Italian sausage, casings removed

2 cups fat-free, lower-sodium chicken broth

1 cup water

1 (15oz) can cannellini beans or other white beans, rinsed and drained

4 cups chopped escarole

2 tablespoons grated Parmesan cheese

Preparation

  1. Heat a large saucepan over medium-high heat. Add olive oil to pan; swirl to coat. Add leek, garlic, and sausage; cook 7 minutes or until sausage is browned, stirring frequently to crumble. Add broth, 1 cup water, and beans. Cover; bring to a boil, and cook 5 minutes, stirring occasionally. Stir in escarole, cook 4 minutes or until escarole wilts. Divide soup evenly among 4 bowls; sprinkle with Parmesan Cheese.