Remove the Andouille sausage from its casings and crumble into bite size pieces in a large soup pot over medium high heat. Let the sausage cook fully and brown nicely. Once it’s totally cooked remove the sausage from the pot and set aside.

Deglaze the bottom of the pan with the wine and scrape all the good browned bits off the bottom of the pot. Then add the onions and shallots cook them until tender and slightly clear, about five minutes.

Return the cooked sausage to the pot, and add in the chicken broth. Bring the pot to a boil and toss in the sweet potato cubes and both cans of drained and rinsed beans. Let the pot boil softly stirring occasionally until the potato is tender, about 30-45 minutes. Test the potato with a fork to decide when it’s done.

Just before you are going to serve add in the escarole. You may need to work in batches waiting for the greens to wilt in order to get all of it to fit.

Once all the escarole is mixed in remove the soup from the stove and serve with crusty bread for dipping.