Heat oil in Dutch oven over medium-high heat. Add sliced chicken sausage and onion; cook 4 to 6 minutes, stirring often, until sausage is lightly browned. Add chicken broth and escarole; bring to a boil. Reduce heat; simmer 3 to 4 minutes, until escarole is wilted. Stir in beans and garlic powder; simmer 5 to 10 minutes, until heated through. Season with salt and pepper.
Serving Suggestion: Top with diced tomato, Parmesan cheese or croutons.
Serving Size: about 12oz each
Nutritional Information Per Serving:
Calories 250, Total Fat 9g (Saturated Fat 2g, Trans Fat 0g), Cholesterol 30mg, Sodium 900mg, Carb 28g, Fiber 6g, Sugar 3g, Protein 18g, Vitamin A 10%, Vitamin C 6%, Calcium 10%, Iron 15%