Make Ahead

Beans and Greens Soup (With a Little Italian Sausage)

Name: Beans and Greens Soup (With a Little Italian Sausage)
Yield: Makes 3 to 4 quarts
Cuisine: Italian
Ingredients: 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

by: inpatskitchen

May 14, 2011

5 Ratings

Beans and Greens Soup (With a Little Italian Sausage)

Makes 3 to 4 quarts

Jump to Recipe

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. - inpatskitchen —inpatskitchen

Test Kitchen Notes

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

—duclosbe1

Test Kitchen-Approved

What You'll Need

Ingredients

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

Directions

Cook the soaked beans in water for 40 to 50 minutes until tender, reserving one cup of the cooking liquid. Set aside.
In a large soup pot saute the leeks, crushed red pepper and garlic in the olive oil until soft.
Slice the baked Italian sausage in 1/2 inch rounds and add to the pot. Saute for about 3 minutes.
Add the chicken broth, the reserved bean broth and the potatoes. Bring to a boil and then simmer for 15 to 20 minutes.
Add the greens and the cooked beans, bring back to the boil and simmer until the greens have wilted.
Season to taste with salt and pepper.

Tags:

Contest Entries

See what other Food52ers are saying.

Mollyh
EmilyArgh
duclosbe1
boulangere
inpatskitchen

Popular on Food52

12 Reviews

btglenn January 1, 2014

Interesting take on the traditional Portuguese Caldo Verde -- green soup -- what many call the Portugal's national soup, consisting of a large amount of finely shredded kale, potatoes, onion and garlic in olive oil, and linguica sausage -- all cooked in water or a chicken broth. Beans are sometimes added for an even heartier version.

inpatskitchen January 1, 2014

Thanks for taking an interest! This has been a family favorite long before I knew anything about Caldo Verde

Mollyh April 13, 2013

I had no leeks and used yellow onions instead and it was still extraordinary. A keeper for sure!

inpatskitchen April 13, 2013

Thanks so much Mollyh! I'll use onions when I have no leeks and it's still one of our favorites

EmilyArgh February 26, 2013

This remains one of my favorites found on this site, I love how the roasted sausage transforms the broth, and how this has worked with many different types of greens

inpatskitchen February 26, 2013

Thanks so much beegoode! We love this one too...so much that I even make it during the summer with greens from our garden.

KindraJo November 19, 2011

I make soup all the time but have been hesitant to try a white bean and greens soup b/c my family is not always the most adventurous. I'm sure glad I tried this one - my young kids gobbled it up and my husband had three bowls, claiming it is the best soup I've ever made.

inpatskitchen November 20, 2011

Oh I'm so glad you and your family enjoyed...it has always been one of our favorites and a good way to introduce kids to new foods. Thanks!

duclosbe1 September 15, 2011

Congrats on another EP! I still haven't forgotten this recipe. I can't wait to make when it gets chilly again!

inpatskitchen September 15, 2011

Thanks so much for your wonderful comments! I have the last of the collards sitting in the garden waiting to join the pot and with this cool weather we're having this week it may be very soon. Enjoy yours when you make it!

boulangere May 14, 2011

I love this. Those silken greens in your lovely photo . . . . can almost taste them.

inpatskitchen May 14, 2011

Thanks so much! This is a great week for this contest...I just took delivery on a Le Creuset Legumier with 4 minis...need to cut back on the food budget!