Heat 1 tsp olive oil and minced garlic in a dutch oven for 2-3 minutes on low heat.
Add chicken sausage. Use a wooden spoon to stir to cook for 3-4 minutes.
Add the cannellini beans, plus a drizzle of olive oil. Use a wooden spoon to lightly mash the beans as they soften.
Add escarole, plus a drizzle of olive oil. Stir to combine ingredients. Cook over medium-low, stirring frequently, for 5 minutes.
Add chicken broth, garlic salt, parsley, salt, and pepper. Cook for 10 minutes, stirring frequently as escarole wilts and beans continue to soften.
Add water and bring soup to a rolling boil. Add pasta and cook until soft. Note: I usually taste the broth at this point and add more seasoning if needed.
Serve with shredded parmesan cheese and a hunk of crusty bread.
