Martha Stewart's White Bean Soup With Sausage and Collards |
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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 4 |
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You can keep everything you need for this dish on hand. All you need is some sausage and collards in the freezer, and some canned beans, onion, and vinegar from the pantry. 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:
1. Cook sausage and onion in a large saucepan over medium heat, covered, stirring occasionally, until fat renders, 8 to 10 minutes.
2. 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.).
3. 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.
4. 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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