Sausage With Escarole And White Beans

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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

Kosher salt and pepper

1/2 cup grated Parmesan

Crusty bread (optional)

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