White Bean Soup with Sausage and Collards
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Everyday Food, December 2005
- Prep Time 35 minutes
- Total Time 35 minutes
- Yield Serves 4
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Ingredients
- 1 package (12 ounces) frozen bulk sausage, thawed and crumbled
- 1 medium onion, chopped
- 2 packages (10 ounces each) frozen chopped collard greens, unthawed
- 2 cans (15.5 ounces each) cannellini beans, drained, rinsed, and slightly mashed
- Coarse salt and ground pepper
- 1 tablespoon red-wine vinegar (optional)
- 8 slices toasted French bread (optional)
Directions
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Cook sausage and onion in a large saucepan over medium heat, covered, stirring occasionally, until fat renders, 8 to 10 minutes. Uncover and continue cooking, stirring occasionally, until browned, 5 to 7 minutes more. (If bottom of pan starts to burn in spots, sprinkle with water and scrape up blackened bits.)
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Add collard greens, beans, and 4 cups water; season with salt and pepper. Bring to a boil, reduce heat, and simmer until soup is slightly thickened, 5 to 7 minutes. Adjust consistency of soup with water, if necessary. Stir in red-wine vinegar, and serve with toasted bread slices, if desired.
Cook's Note
If collards are not available in your area, substitute other frozen chopped greens such as kale or turnip or mustard greens.
I think adding the sausage to this white bean soup is so good. It really gives a good taste that i love. Also collards offer a great flavor that i just love. Great recipe here. personal injury lawyer Toronto
This was great! Lots of flavor and a really good texture. The soup came out thick...not tons of broth...but I like it this way.
This has been a "go to" recipe of mine for years! I use frozen turnip greens (milder) and house-made (by my local grocer) green onion sausage which I remove from the casings. Everyone in my family loves it
I made this yesterday, so good! I used fresh kale and chicken stock instead of water. Eating it for lunch!
Delicious... they don't have frozen kale in the northwest so I used frozen spinach instead. So good...
Good New Year's Day meal and hearty winter fare. I used hot Italian turkey sausage and added some red pepper flakes to turn up the heat.