Sausage with Beans and Escarole

12oz Chicken Sausage with Mediterranean Seasonings (cut into 1/4-inch rounds)
1 -15oz can Cannellini Beans (Drained and Rinsed)
1 -15oz can Garbanzo Beans (Drained and Rinsed)
1 -28oz can Whole Tomatoes (Drained and Chopped)
1 ½ cups Canned Low-Sodium Chicken Broth
1 Bay Leaf
1 tsp Dried Thyme
¼ tsp Crushed Red Pepper
1 Small Head Escarole (Chopped)
¼ cup Coarsely Grated Parmesan
2 Tbsp Chopped Fresh Parsley
Salt and Pepper

Combine sausage, beans, tomatoes, broth, bay leaf, thyme and red pepper in slow cooker and cook on low heat setting for 4 hours. Stir in escarole and cook an additional 5 to 8 minutes, until just wilted. Stir in Parmesan and parsley. Season to taste with salt and pepper and serve.