Escarole Sausage Soup -Senia

1 lb. mild or hot italian sausage

1 large yellow onion, chopped

2-4 garlic cloves, minced

3 cups chicken broth

1 (14 1/2 oz.) can diced tomatoes, undrained

1 (15 oz.) can white, pinto, or garbanzo beans, rinsed and drained

1 large bunch escarole, spinach, or kale, cleaned and coarsely chopped

In a large pan cook the sausage, drain off most of the fat, and remove meat to a bowl. Add the onion to the sausage drippings and cook until transparent (about 5 minutes). Add the garlic and cook for 30 seconds. Then add broth, tomatoes, and beans. Bring to a low boil and return sausage to the soup pot. Reduce to a simmer and partially cover. Cook for 20 minutes. Finally,, add the escarole and simmer 5-8 minutes, until the greens are wilted. Season with salt and pepper.