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Gallery White Bean Soup with Sausage and Collards Recipe Summary prep: 35 mins total: 35 mins Servings: 4

Ingredients Ingredient Checklist 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) 8 slices toasted French bread (optional)

Cook’s Notes If collards are not available in your area, substitute other frozen chopped greens such as kale or turnip or mustard greens.

Gallery White Bean Soup with Sausage and Collards

Recipe Summary prep: 35 mins total: 35 mins Servings: 4

White Bean Soup with Sausage and Collards

White Bean Soup with Sausage and Collards

White Bean Soup with Sausage and Collards

Recipe Summary prep: 35 mins total: 35 mins Servings: 4

Recipe Summary

prep: 35 mins total: 35 mins

Servings: 4

prep: 35 mins

total: 35 mins

prep:

35 mins

total:

Servings: 4

4

Ingredients

Ingredients

  • 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) 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.

Cook’s Notes If collards are not available in your area, substitute other frozen chopped greens such as kale or turnip or mustard greens.

Cook’s Notes

If collards are not available in your area, substitute other frozen chopped greens such as kale or turnip or mustard greens.

Reviews (7)

 Add Rating & Review     35 Ratings   5 star values:        10    4 star values:        8    3 star values:        12    2 star values:        3    1 star values:        2

Reviews (7)

Add Rating & Review     35 Ratings   5 star values:        10    4 star values:        8    3 star values:        12    2 star values:        3    1 star values:        2

Add Rating & Review

35 Ratings 5 star values: 10 4 star values: 8 3 star values: 12 2 star values: 3 1 star values: 2

35 Ratings 5 star values: 10 4 star values: 8 3 star values: 12 2 star values: 3 1 star values: 2

35 Ratings 5 star values: 10 4 star values: 8 3 star values: 12 2 star values: 3 1 star values: 2

  • 5 star values: 10 4 star values: 8 3 star values: 12 2 star values: 3 1 star values: 2

    Martha Stewart Member     Rating: 5 stars       11/07/2013   HOLY THE HORSES! This is ahhhh-mazing. I live in the mountains and during the winter cooler months soups are a regular staple. I tried this and had 2 bowls tonight, I'm stuffed. Its now part of a regular rotation. What I did different and was similar to previous poster, please don't buy frozen bulk sausage. But some good fresh kind, I bought Cajun at farmers market. I also bought fresh organic collard Greens. Not frozen. I added 2 cups water and 2 cups chicken broth. Topped with cheese and bread  

Martha Stewart Member     Rating: Unrated       09/21/2013   This is a staple at our house in cooler months. I NEVER use frozen sausage product, always a pound of fresh from our local organic grocery store. Sometimes mild Italian, sometimes hot sausage. Fresh kale in place of frozen collards. Organic chicken broth added or substituted for half the water. Think Olive Garden's 'zuppa tuscana' but without the potato, less sodium, and healthier-feeling afterwards. Add Parmesan and toasted garlic french rounds to serve. Our 6-year-old loves this too!  

Martha Stewart Member     Rating: Unrated       01/18/2012   This was great! Lots of flavor and a really good texture. The soup came out thick...not tons of broth...but I like it this way.  

Martha Stewart Member     Rating: Unrated       01/10/2011   This has been a "go to" recipe of mine for years! I use frozen turnip greens (milder) and house-made (by my local grocer) green onion sausage which I remove from the casings. Everyone in my family loves it  

Martha Stewart Member     Rating: Unrated       01/19/2010   I made this yesterday, so good! I used fresh kale and chicken stock instead of water. Eating it for lunch!  

Martha Stewart Member     Rating: Unrated       12/02/2009   Delicious... they don't have frozen kale in the northwest so I used frozen spinach instead. So good...  

Martha Stewart Member     Rating: Unrated       01/01/2009   Good New Year's Day meal and hearty winter fare. I used hot Italian turkey sausage and added some red pepper flakes to turn up the heat.

    Martha Stewart Member

    Rating: 5 stars 11/07/2013

HOLY THE HORSES! This is ahhhh-mazing. I live in the mountains and during the winter cooler months soups are a regular staple. I tried this and had 2 bowls tonight, I’m stuffed. Its now part of a regular rotation. What I did different and was similar to previous poster, please don’t buy frozen bulk sausage. But some good fresh kind, I bought Cajun at farmers market. I also bought fresh organic collard Greens. Not frozen. I added 2 cups water and 2 cups chicken broth. Topped with cheese and bread

Rating: 5 stars

Rating: Unrated 09/21/2013

This is a staple at our house in cooler months. I NEVER use frozen sausage product, always a pound of fresh from our local organic grocery store. Sometimes mild Italian, sometimes hot sausage. Fresh kale in place of frozen collards. Organic chicken broth added or substituted for half the water. Think Olive Garden’s ‘zuppa tuscana’ but without the potato, less sodium, and healthier-feeling afterwards. Add Parmesan and toasted garlic french rounds to serve. Our 6-year-old loves this too!

Rating: Unrated

Rating: Unrated 01/18/2012

This was great! Lots of flavor and a really good texture. The soup came out thick…not tons of broth…but I like it this way.

Rating: Unrated 01/10/2011

This has been a “go to” recipe of mine for years! I use frozen turnip greens (milder) and house-made (by my local grocer) green onion sausage which I remove from the casings. Everyone in my family loves it

Rating: Unrated 01/19/2010

I made this yesterday, so good! I used fresh kale and chicken stock instead of water. Eating it for lunch!

Rating: Unrated 12/02/2009

Delicious… they don’t have frozen kale in the northwest so I used frozen spinach instead. So good…

Rating: Unrated 01/01/2009

Good New Year’s Day meal and hearty winter fare. I used hot Italian turkey sausage and added some red pepper flakes to turn up the heat.

All Reviews for White Bean Soup with Sausage and Collards

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for White Bean Soup with Sausage and Collards

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest