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Sausage, Beans and Greens Soup

Got this recipe from the Tallahassee Democrat during a cold snap. Very hearty comfort food.
Print Recipe
Servings: 4
Course: Soup
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 TB olive oil
  • 1 cup chopped onion (one medium yellow onion)
  • 3 cloves minced garlic
  • 8 ounces sausage (turkey kielbasa cut in moons, Italian pork or chicken sausage with casing removed, smoked sausage, etc)
  • 32 ounces lower sodium chicken broth
  • 2 cups water
  • 1 can diced tomato (14.5 oz)
  • 1 can white beans (cannellini, great northern, etc) (19 oz, drained and rinsed)
  • 6 cups prewashed kale, cabbage, or other favorite greens (about 8 oz)
  • 1 TB pepper paste (optional for extra spice)

Method
 

  1. Heat olive oil in a large soup pot over medium high heat
  2. Add the onion and garlic. Cook, stirring occasionally for 4 to 5 minutes until onion is softened.
  3. Add the sausage and cook, stirring occasionally, until lightly browned (kielbasa) or fully cooked (Italian sausage)
  4. Add the broth, water and tomato and bring to a boil; immediately reduce heat to simmer.
  5. Add beans and about 1/2 of the greens, allowing them to wilt slightly before adding remaining greens.
  6. Cook until the greens are completely wilted and the broth is flavorful, about 5 more minutes for wilted but still crisp greens. (I prefer fully cooked greens so cook for ~15 min or more)