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White Bean Soup with Sausage and Collards


You can keep everything you need for this dish on hand -- sausage and collards in the freezer, canned beans, onion, and vinegar in the pantry.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, December 2005


  • 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)


  1. 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.)

  2. 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 Notes

If collards are not available in your area, substitute other frozen chopped greens such as kale or turnip or mustard greens.

Reviews Add a comment

  • Kelly Braucht
    7 NOV, 2013
    HOLY THE HORSES! This is ahhhh-mazing. I live in the mountains and during the winter cooler months soups are a regular staple. I tried this and had 2 bowls tonight, I'm stuffed. Its now part of a regular rotation. What I did different and was similar to previous poster, please don't buy frozen bulk sausage. But some good fresh kind, I bought Cajun at farmers market. I also bought fresh organic collard Greens. Not frozen. I added 2 cups water and 2 cups chicken broth. Topped with cheese and bread
    21 SEP, 2013
    This is a staple at our house in cooler months. I NEVER use frozen sausage product, always a pound of fresh from our local organic grocery store. Sometimes mild Italian, sometimes hot sausage. Fresh kale in place of frozen collards. Organic chicken broth added or substituted for half the water. Think Olive Garden's 'zuppa tuscana' but without the potato, less sodium, and healthier-feeling afterwards. Add Parmesan and toasted garlic french rounds to serve. Our 6-year-old loves this too!
  • Eviebelle
    18 JAN, 2012
    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.
  • mistkunst
    10 JAN, 2011
    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
  • TheSingleDish
    19 JAN, 2010
    I made this yesterday, so good! I used fresh kale and chicken stock instead of water. Eating it for lunch!
  • pickettje
    2 DEC, 2009
    Delicious... they don't have frozen kale in the northwest so I used frozen spinach instead. So good...
  • NYCLeoRising
    1 JAN, 2009
    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.