Martha Stewart's White Bean Soup With Sausage and Collards

Recipe by CorriePDX
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 35mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (12 ounce) package frozen bulk sausage, thawed and crumbled
  • 1
    medium onion, chopped
  • 2
    (10 ounce) packages frozen chopped collard greens (do not thaw)
  • 2
    (15 1/2 ounce) cans cannellini beans, drained, rinsed, and slightly mashed
  • 1
    tablespoon red wine vinegar (optional)
  • 8
    slices toasted French bread (optional)
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DIRECTIONS

  • 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.).
  • 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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