Beans, Greens, and Sausage Soup
This soup is rainy night perfection. Who doesn’t want a warm hearty and delicious soup to enjoy on a chilly evening? The answer – of course – we all want this. But we don’t want it to involve hours of peeling, soaking, chopping, and stewing. This soup can be yours with about 10 minutes of preparation and a bit of time sitting around enjoying the aromas from the kitchen.
The ingredients are basic – easy to keep on hand. Garlic, chicken broth, canned beans, greens of choice, and turkey sausage (most packages keep for months and can be frozen). This is a staple go to recipe in our house. I like Butterball or Hillshire turkey or kielbasa sausage (the one that is on sale wins).
I slice up about 8 oz (half) and freeze the other half. Then I peel and slice 5 cloves of garlic. That’s it. Everything else is just poured in the pot. Sauté the sausage for 4 or 5 minutes until beginning to brown and add the garlic for a minute. Next pour in chicken broth and beans. I like to add red pepper flakes, a rind piece of parmesan cheese (if I have one in the freezer) and a splash of wine. Now for the greens and my favorite recipe suggestion – “use what you have”.
I’ve made this with kale, collards, spinach, escarole, and last night a bag of mixed greens. I stirred them in about 15 minutes before serving so they could cook. Spinach or escarole just need a minute. That is it – really. Soup is served! A little grated parmesan jazzes it up but basically you have the dream here – a meal in a pot. It’s delicious and so filling you won’t be raiding the snack bowl two hours later. Everyone will love this – especially the cook! Enjoy!
Beans, Greens, and Sausage Soup
Ingredients:
I Tbsp olive oil
8 oz turkey sausage or kielbasa, sliced (I like Butterball and Hillshire)
5 cloves garlic peeled and sliced
6 cups chicken broth
1 can cannellini beans or white beans, undrained
Pinch red pepper flakes
½ to a cup of white wine
Optional: parmesan rind
2 cups greens of choice (spinach, kale, collards, escarole, mixed greens – use what you have)
Directions:
In a large soup pot heat olive oil and sauté sausage over medium high heat until lightly browned 4-5 minutes.
Add garlic and sauté about 30 seconds.
Add chicken broth, beans, pepper flakes, wine, and parmesan rind if using.
Allow to simmer for about 30 minutes.
Add your choice of greens – spinach or escarole cook until wilted – about a minute. Hardier greens like kale and collards need about 10 minutes – or until desired texture.
Serve with grated parmesan if desired.
