White Bean Soup with Andouille & Collard Greens
by Robin Miller(1)
This soup is a complete meal! Just add a warm French baguette and you’re golden. Feel free to experiment with different types of sausage, including the wonderful variety of flavored chicken sausages sold with the other poultry products at the supermarket.
Serves four.
1 Tbs. olive oil
1 cup chopped yellow onion
12 oz. andouille or chorizo sausage, diced
4 cups reduced-sodium chicken broth
Two 15-oz. cans cannellini or other white beans, drained
1 bunch fresh collard greens, washed well, tough stems removed, and chopped, or two 10-oz. packages frozen chopped collard greens, thawed
1 Tbs. sherry vinegar or red wine vinegar
Table salt and freshly ground black pepper to taste
Heat the oil in large saucepan over medium-high heat. Add the onion and cook, stirring, until softened, about 3 minutes. Add the sausage and cook, stirring, for 2 minutes. Add the broth and bring to a simmer.
Using a fork, slightly mash most of the white beans and add to the pan. Simmer for 5 minutes, then add the collard greens and simmer until wilted, about 3 minutes. Stir in the vinegar, season with salt and pepper, and serve.
photo: Judd Pilossof
From Book Robin to the Rescue
, pp. 22
January 2, 2008
