Monday, December 9, 2013

White Bean Soup with Sausage and Collards

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It's soup season!! That means I'm on a constant hunt for new soup ideas to add to our winter rotation, this one was a WIN! So yummy and tasty. Flavors are awesome. Do yourself a favor though, buy FRESH sausage {I got mine at Sprouts farmers market}, also don't buy frozen spinach, I bought Organic fresh. Its makes a world of difference in quality in taste. I also grated some fresh import cheese and pepper on top! I used Cajun Sausage for some kick
I found this one here


  • 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)  {I didn't do this}     
  • 8 slices toasted French bread (optional) {YES DO THIS}



  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.


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