Cut the sausage

• Cut the large sausages into chunks.
• Cut the thin sausages into long pieces.

Start the base

• Coat the bottom of a pot with extra virgin olive oil.
• Add the escarole, cutting a small slit in the base so it breathes.
• Add the sausage pieces.

Add garlic

• Add the garlic and cook for a couple of minutes without letting it burn.

Add scallions and beans

• Add the well-rinsed scallions; they will wilt down.
• Add the cannellini beans and the chicken broth.

Season and simmer

• Add the piece of Parmesan rind, black pepper, salt and crushed red pepper.
• Cover and let everything wilt and cook together until the sausage is cooked through and the flavors marry.

Plate and serve

• Serve the sausage, escarole and beans with a drizzle of olive oil and extra black pepper.
• Serve with crusty bread for dipping, or soak torn day-old bread in the broth.