1 T. extra virgin olive oil
8 oz. kielbasa, diced (about 1 1/2 c.)
1 small yellow bell pepper, diced
1 c. chopped onion
1 c. chopped celery
1/4 tsp. red pepper flakes
1 qt. chicken broth
1 lb. escarole, rinsed and coarsely chopped
1 14-oz. can cannellini beans, rinsed and drained
1/4 c. grated Parmesan cheese

Heat oil in large Dutch oven and cook kielbasa, pepper, onion, celery and pepper flakes until sausage and vegetables are lightly browned. Add broth and bring to a boil. Stir in escarole and beans and reduce heat to medium. Cover and cook for 10 minutes, stirring occasionally.

Ladle into individual soup bowls and sprinkle with cheese and drizzle of extra virgin olive oil.