1 tablespoon olive oil
1 pound Italian sausage
2 small onions, cut into wedges
3 cloves garlic, thinly sliced
1/2 cup dry white wine (such as Sauvignon Blanc)
1 cup low-sodium chicken broth
1 19-ounce can white beans, drained and rinsed
1 small head escarole, tough stems removed and roughly chopped
1/2 teaspoon kosher salt
1/4 teaspoon pepper
1/2 cup grated Parmesan
crusty bread (optional)