3tbsp extra virgin olive oil
2lbs ground Italian sausage
1 cup chopped Vidalia onion
½ cup chopped prosciutto
1 ½ tbsp. minced garlic
1tsp dried crushed red pepper
1 large head of escarole
1 ½ cup dry white wine
3 15oz cans Great Northern beans, rinsed, drained
3 cups chicken stock or low salt chicken broth
freshly shaved Parmesan cheese
Heat the oil in a heavy large pot over medium high heat. Sauté the sausage, breaking it up with a spoon, until cooked through. Remove the sausage with a slotted spoon to a bowl, leaving the drippings in the pot.
Reduce the heat and add the onion. Sauté until translucent, about 5 minutes. Add the prosciutto and sauté for another minute. Mix in garlic and crushed pepper.
Add the escarole and sauté until it has wilted, about 2 minutes. Add the wine and cook for 2 minutes.
Add the beans, chicken stock and sausage and simmer for 10 minutes. Season with salt and pepper to taste. Transfer to soup bowls and top with shaved Parmesan cheese.