Cabbage, White Bean and Sausage Stew

1 tsp olive oil
1 lb. hot Italian sausage, cut into bite size pieces
5 large garlic cloves, minced
pinch of red pepper flakes
1 head escarole cabbage, trimmed and cute into 2 inch pieces
3 cups chicken broth/ stock
3 cups canned white beans, such as great northern or navy, drained and rinsed
1/2 cup finely grated Parmigiano-Reggiano cheese
1/2 stick unsalted butter
2 tblsp. chopped fresh flat leaf parsley
2 plum tomatoes, diced
Salt and fresh pepper to taste

Heat oil in a deep 12 inch skillet over moderately hight heat until hot but not smoking. Brown sausage, stirring, for 7 to 10 minutes. Add garlic and red pepper flakes, and cook, stirring, until the garlic is softened about 2 minutes. Add escarole and cook, stirring, until wilted, about 2 minutes. Add beans and cook, stirring for 1 minute.
Add stock and bring to a gentle boil. Stir in butter, cheese, tomatoes, and half of parsley and cook, stirring, until butter is melted and stew is heated through. Season with salt and pepper.
Ladles stew into bowls and sprinkle with remaining parsley. Serve with extra-virgin oil and Parmesan.
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