Escarole, White Bean and Sausage Soup

1 Tablespoon olive oil

1 small onion, chopped

3/4 pound Kielbasa or Sausage of choice, sliced or diced

4 cloves garlic, minced

3 cans low sodium chicken broth

2 15 ounce cans cannellini beans, drained and rinsed

1 bunch escarole, washed and roughly chopped

1/2 cup freshly grated Parmesan cheese

Heat oil in heavy large saucepan or dutch oven over medium high heat. Add sausage and onion and saute until lightly browned, about 8 minutes. Add chopped garlic near end of cooking time. Add the beans and chicken broth and simmer to meld the flavors, about 20 minutes. Add the escarole and simmer until wilted. Ladle soup into bowls and sprinkle with Parmesan cheese.