Total Time
1hr
Prep 30 mins
Cook 30 mins

This is a recipe from my father who was from Louisiana and loved his greens with bacon! He ended up being a Navy cook during the war and served a version of this soup on his ship. I add other vegetables such as corn, green beans, squash, etc. This soup is better the second day!!

Ingredients Nutrition

Directions

  1. Saute Italian sausage and fennel seeds in olive oil.
  2. When browned, pour into soup pot.
  3. Saute the bacon until brown.
  4. Pour into soup pot.
  5. In same skillet, saute onion and garlic.
  6. When lightly brown, pour into soup pot.
  7. Saute mushrooms until tender and pour into soup pot.
  8. Add beans to soup pot.
  9. Add chicken stock to soup pot.
  10. Add enough water to cover contents and bring to boil.
  11. Add pasta,cover, and simmer for 7 minutes.
  12. Add chopped greens and more water if needed to come to about two inches below greens.
  13. Cover and simmer for 20 minutes until greens are tender.
  14. Enjoy! - Better the second day!