Lunch: Sausage with Beans and Escarole

Ingredients

12 ounces chicken sausage with Mediterranean seasonings, cut into 1/4-inch rounds
1 15-oz. can cannellini beans, drained and rinsed
1 15-oz. can garbanzo beans, drained and rinsed
1 28-oz. can whole tomatoes, drained and chopped
1 1/2 cups canned low-sodium chicken broth
1 bay leaf
1 teaspoon dried thyme
1/4 teaspoon crushed red pepper
1 small head escarole, chopped
1/4 cup coarsely grated Parmesan
2 tablespoons chopped fresh parsley
Salt and pepper

Instructions

Combine sausage, beans, tomatoes, broth, bay leaf, thyme and red pepper in slow cooker and cook on low heat setting for 4 hours.
Stir in escarole and cook an additional 5 to 8 minutes, until just wilted. Stir in Parmesan and parsley. Season to taste with salt and pepper and serve.