Beans and Greens Soup (With a Little Italian Sausage)

By • May 14, 2011 14 Comments

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Author Notes: When I think of inexpensive meals I almost always turn to hearty soups - a little meat and a lot of veggies go a long way. When the kids were living at home a pot of soup was usually always on the stove to accommodate their crazy schedules ( and ours!). This was one of their favorites. - inpatskitcheninpatskitchen

Food52 Review: This soup is genius. Simmering Italian sausage in chicken broth produced an unbelievable depth of flavor in the final dish, one that I would associate with far more expensive dishes. The potatoes and beans are great textural additions to the soup and with minimal preparation, they cook up fast! I loved the addition of greens (I used kale) to the soup -- it made the soup into a complete meal, especially when we served it with a crusty bread. - foresterlady

Brianne Du Clos

Makes 3 to 4 quarts

  • 1 pound dried northern white beans, soaked overnight in water to cover
  • 1 pound Sweet Italian sausage baked at 350F for 30 minutes
  • 1 cup sliced leeks
  • 2 cloves minced garlic
  • 1/4 to 1/2 teaspoon crushed red pepper flakes
  • 2 tablespoons olive oil
  • 8 cups chicken broth
  • 8 cups chopped greens ( kale, spinach,collards -your choice)
  • 3 medium potatoes,peeled and diced in 3/4 inch cubes
  • salt and black pepper to taste
  1. Cook the soaked beans in water for 40 to 50 minutes until tender, reserving one cup of the cooking liquid. Set aside.
  2. In a large soup pot saute the leeks, crushed red pepper and garlic in the olive oil until soft.
  3. Slice the baked Italian sausage in 1/2 inch rounds and add to the pot. Saute for about 3 minutes.
  4. Add the chicken broth, the reserved bean broth and the potatoes. Bring to a boil and then simmer for 15 to 20 minutes.
  5. Add the greens and the cooked beans, bring back to the boil and simmer until the greens have wilted.
  6. Season to taste with salt and pepper.

More Great Recipes: Soups|Vegetables|Beans & Legumes|Pork|Kale

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