Here's what you will need:
2 medium red onions
1 large red bell pepper
1 1/4 lbs Italian sausage links (5 links), casings removed
4 garlic cloves, pressed
6 cups (1.5L) chicken stock
1 can (28oz) petite diced tomatoes, undrained
1 cup uncooked ditalini pasta
2 sprigs fresh rosemary
1 small head escarole (about 12 cups) sliced
2 TBsp Balsamic vinegar
2 oz Parmesan cheese, shaved
Dice onions and bell pepper. Cut sausage in half lengthwise, then cut crosswise into
1/2 in pieces. Place sausage into a large stockpot. Cook over medium heat 6-7 minutes
or until browned, stirring occasionally. Remove sausage; drain on paper towels, set aside.
Add onions and bell pepper to stockpot. Cook and stir for 3-4 minutes or until browned.
Add pressed garlic, cook an additional 30 seconds or until fragrant. Stir in sausage, stock,
tomatoes, pasta, and rosemary. Bring to simmer over medium heat and cook 10-12 minutes
or until pasta is tender. Remove from heat and remove rosemary sprigs.
Meanwhile, cut escarole head in half lengthwise. Cut off and discard root end. Slice
escarole crosswise. Rise with water and dry. Stir escarole, vinegar, and salt into stockpot;
let stand 2-3 minutes or until escarole is wilted. Serve with shaved Parmesan cheese.