Martha Stewart's White Bean Soup With Sausage and Collards
- Ready In:
- 35mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 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
- coarse salt
- pepper
- 1 tablespoon red wine vinegar (optional)
- 8 slices toasted French bread (optional)
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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Reviews
-
I'm not going to actually rate because of the changes I made. I used diced smoked turkey sausage, browning it withthe onions in about a tablespoon of canola oil. I also added about 1.5 tbs of chicken base because it seemed a bit bland with just the water added. All in all it tasted good but we felt the collards overpowered the soup. Next time, I would use half the amount of collards and maybe one more can of beans. I served this with cornbread and it went very well together. Thanks for sharing!
RECIPE SUBMITTED BY
juniperwoman
United States
I love to cook! I also love to take complicated recipes and make them simpler. Who wouldn't like to have fewer pans to wash?