In a large pot of boiling salted water, cook the pasta until al dente. Drain and reserve. In a large pot over medium heat, sauté the garlic, onion, and potatoes in the olive oil until the onions turn limp and soft, about 4 minutes.

In a separate skillet set over medium heat, sauté the sausage rounds until cooked through. Drain off the fat and reserve the sausage.

Add the chicken broth to the pot with the onions and potatoes. Bring the stock to a boil. Reduce the heat and simmer uncovered for 20 - 25 minutes, or until the potatoes are barely tender. Add the reserved sausage, beans, and escarole. Simmer only until the escarole wilts. Add salt and pepper to taste.

Add the reserved pasta. Stir to combine.

Serve in heated soup bowls with grated parmesan on the side.